• Preheat your oven to 375 degrees. Liberally spray a 9-inch square glass baking dish with non-stick cooking spray.
  

To make the batter

• In a medium sized mixing bowl, combine the cake flour, baking powder, salt, and ground ginger. 
  
• In the bowl of your stand mixer, combine the room temperature butter and the maple sugar. Use your paddle attachment and cream the butter and sugar on medium speed til light and fluffy, should take about 60 seconds.
  
• Reduce the speed and add your egg, mix to just combine.
  
• With the mixing running on low, alternate adding the flour mixture and the milk until everything is added and the batter just comes together. Don't overmix.
  
• Turn the mixer off, and gently stir in the blueberries. Pour the mixture in into your glass baking dish.
  

To make the topping

• In a large mixing bowl, combine the flour, brown sugar, maple syrup, salt, and nutmeg. 
• Add the cubed butter into the bowl. With your hand work in the butter until it resembles a coarse cornmeal. 

To bake the buckle

• Sprinkle the topping over the batter. Bake in the center of your oven for 40-45 mintues or until browned and a tooth pick comes out clean.
• Allow to cool for a half hour before consuming.