Blueberry Lemon Buckle

• From: Eclectic Recipes

Ingredients

• Non-stick cooking spray

• 2 cups cake flour

• 1 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp kosher salt

• 1/2 tsp ground ginger

• 1/2 cup sugar

• 1/2 stick butter, room temperature

• 1 large egg

• 1/2 cup reduced-fat buttermilk

• 1 lemon, zest only

• 3 cups fresh blueberries

• Topping1/2 cup sugar

• 1/3 cup cake flour

• 1/2 tsp ground nutmeg

• 1/2 stick butter, chilled and cubed

• 1 lemon, zest only

Not too sweet with a crunchy, spiced crumb topping.

Directions

• Preheat oven to 375°F. Use an 8 x 8 or 9 x 9 baking dish. Spray with non-stick cooking spray.
• Sift together flour, baking powder, baking soda, salt, and ground ginger. Set aside.
• Prepare topping by adding all ingredients to a bowl and mashing with a fork until it is incorporated and crumbly. Set aside.
• In another bowl, whisk together sugar and butter until light and fluffy by hand or with stand mixer.
• Add egg and whisk to combine. Add buttermilk and lemon zest. Add flour mixture a little at a time until well combined.
• Fold in blueberries. To make sure blueberries do not sink, dust with about a teaspoon of flour before adding to batter.
• Pour batter into baking dish and pour the topping over it. Bake for 30 to 40 minutes or until golden brown.