The blueberry buckle is a delicious and tender lemon cake with fresh blueberries and covered with a sweet and buttery streusel coating. This ancient recipe is a favorite to serve with coffee, tea or for dessert.
Ingredients
¾ cup of white sugar
¼ cup of butter
1 egg
2 teaspoons lemon peel
1 ½ cups of flour
2 teaspoons baking powder
½ teaspoon salt
½ cup of milk
1 tablespoon of flour
1 ½ cups of fresh blueberries
Topping
¼ cup of butter + 1 tablespoon
¼ cup of brown sugar
¼ cup of white sugar
⅓ cup of all-purpose flour
½ teaspoon ground cinnamon
Instructions
Preheat the oven to 350°F. Grease an 8×8 frying pan.
In a large bowl, put the cream of sugar, butter, egg and lemon peel in until fluffy.
In a separate bowl combine the flour, baking powder and salt. Add to sugar mixture, alternating with milk mixture only until combined.
Mix the blueberries with a tablespoon of flour. Fold them into the dough and spread them on a prepared tray.
Combine all the topping ingredients in a small bowl until crumbled. Sprinkle over the dough and bake for 40-45 minutes or until a toothpick comes out clean.