Blueberry Buckle

1. 1

   Preheat the oven to 350 F. Grease a 9-inch round baking pan.

2. 2

   Make the topping by combining the flour, sugar, lemon zest, and salt in a small bowl.

3. 3

   Using a fork, cut in the butter until the mixture resembles coarse crumbs.

4. 4

   Set aside.

5. 5

   To make the buckle, use a handheld mixer or stand mixer fitted with the flat beater attachment.

6. 6

   Beat the butter and sugar on medium speed until fluffy, scraping the bowl once or twice while mixing.

7. 7

   Blend in the vanilla and lemon zest.

8. 8

   Add the egg and mix on medium speed to combine, scraping the bowl once.

9. 9

   In a separate bowl, combine the flour, baking powder, and salt.

10. 10

    Add the milk and the flour mixture alternately to the butter mixture, beating until smooth on medium to low speed after each addition.

11. 11

    Pour the batter into the prepared pan, top with the blueberries, and sprinkle with the topping.

12. 12

    Bake for 45 to 55 minutes, or until a toothpick comes out clean when inserted in the middle of the buckle.

13. 13

    The buckle will keep, covered, in the refrigerator for up to 2 days.

14. 14

    You can also wrap it in plastic wrap and freeze it for up to 1 month.

No additional tips available.