Blueberry Buckle

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Butter or nonstick spray, for pan

Topping:

1/4 cup all-purpose flour

1/4 cup packed light brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon allspice

Pinch salt

4 tablespoons unsalted butter, cut into small cubes

1/2 cup chopped pecans

Cake:

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 stick butter, at room temperature

3/4 cup granulated sugar

2 large eggs, at room temperature

3/4 cup buttermilk, well shaken

1 1/2 teaspoons vanilla extract

2 cups fresh blueberries (thawed, if frozen)