Blueberry Buckle

 This recipe came with a warning . . . Buckle up your tastebuds for a wild ride!  Love it!!This recipe takes the best parts of blueberry cake and blueberry crumble and combines them into a treat like no other.  

For the cake:

3/4 cup white sugar

1/4 cup butter

1 egg

2 tsp lemon zest

1 1/2 cups plus 1 Tbsp all-purpose flour, divided

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 1/2 cups fresh blueberries

For the topping:

1/4 cup plus 1 Tbsp butter

1/4 cup brown sugar

1/4 cup white sugar

1/3 cup all-purpose flour

1/2 tsp ground cinnamon

Preheat your oven to 350 degrees

Grease and 8 x 8" pan

In a large bowl, cream 3/4 cup white sugar, 1/4 cup butter, 1 egg and the lemon zest until fluffy

In a separate bowl, combine 1 1/2 cups flour with the baking powder and salt. 

Add the dry ingredient mixture and the milk into the sugar mixture, alternating between the two as you add and mixing until combined.

Toss the blueberries with 1 Tbsp of flour

Fold the blueberries into the batter

Spread the batter evenly in the prepared pan

Combine the remaining butter, brown sugar, remaining white sugar, remaining flour and cinnamon together in a small bowl until a crumbly mixture forms

Sprinkle the topping mixture over the batter in the pan

Bake until a toothpick inserted into the center comes out clean, about 40 - 45 minutes

Serve