Blueberry Buckle

A soft and moist blueberry buckle packed with juicy blueberries and fresh lemon flavor, finished with a buttery cinnamon streusel topping.

Yield: 9 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Special Equipment: 8×8 pan

Ingredients

• ½ cup granulated sugar

• ⅓ cup all purpose flour

• ½ tsp ground cinnamon

• ¼ cup unsalted butter, melted

• 2 cups all purpose flour, divided, reserving 1 tbsp for the blueberries

• 2 tsp baking powder

• ½ tsp salt

• ¾ cup granulated sugar

• ⅓ cup vegetable or canola oil

• 1 large egg

• 1 tsp vanilla extract

• ⅔ cup sour cream or full fat Greek yogurt

• Zest of 1 lemon

• Juice of 1 freshly squeezed lemon

• 2 cups frozen blueberries, do not thaw

Directions

1. Preheat oven to 350°F and grease an 8x8 inch baking pan. Mix ½ cup sugar, ⅓ cup flour, cinnamon, and melted butter until coarse crumbs form. Set aside.

2. Whisk together the remaining flour, baking powder, and salt. In a separate bowl, mix ¾ cup sugar, oil, egg, vanilla, sour cream, lemon zest, and fresh lemon juice until smooth.

3. Gradually stir the dry ingredients into the wet ingredients just until combined. Toss the frozen blueberries with the reserved tablespoon of flour, then gently fold them into the batter.

4. Spread the batter evenly into the prepared pan and sprinkle the streusel topping evenly over the top.

5. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out without wet batter.