Lemon Blueberry Buckle
This easy~to~make treat is tart, tangy and a bit sweet. It goes wonderfully with coffee or tea!
Servings Prep Time
19×13 Pan 15Minutes
Cook Time
30Minutes
Servings Prep Time
19×13 Pan 15Minutes
Cook Time
30Minutes
Ingredients
Batter
  • 3/4cup white sugar
  • 1 egg
  • 1/4cup butter(softened)
  • 1/2cup milk
  • zest one lemon
  • juice one lemon
  • 2cups flour
  • 2teaspoons baking powder
  • 1/4teaspoon salt
  • 1pint blueberries(about 2 cups)
Crumble Topping
  • 1/2cup white sugar
  • 1/3cup flour
  • 1/2teaspoon Penzey’s cinnamon
  • 1/4cup butter(cold)
Instructions
  1. Preheat oven to 350 degrees
  2. In large mixing bowl, beat sugar and egg and butter until smooth. Then add milk, lemon zest and lemon juice, mix well (batter will look lumpy).
  3. To batter, sift flour, baking powder and salt. Beat well. Fold in blueberries.
  4. Spoon into greased 9×13 pan.
  5. For crumble topping, whisk sugar, flour and cinnamon. Using pastry blender, cut cold butter into mixture until crumbly (two knives work well also).
  6. Sprinkle crumble topping over batter in pan. Bake at 350 degrees for 30 minutes.
Recipe Notes

Recipe courtesy of Mary Jean VanderJagt

Share this:

Like this:

Like Loading...
Share