Blueberry Buckle
3/4 cup white sugar
1/4 cup (1/2 stick) butter, softened
1 egg
2 tsp. lemon zest
1 1/2 cup all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 Tbsp. flour
1 1/2 cup fresh blueberries
Topping
1/4 cup butter plus 1 Tbsp., cold, cut into small pieces
1/4 cup brown sugar
1/4 cup white sugar
1/3 cup flour
1/2 tsp. ground cinnamon
Grease an 8×8 inch pan. Heat oven to 350 degrees. In a large bowl, cream butter, sugar, egg and lemon zest until fluffy. In a separate bowl, combine flour, baking powder and salt. Add to creamed mixture alternately with milk until just combined.
Toss blueberries with 1 Tbsp. flour. Fold into batter and spread into prepared pan.
Combine all topping ingredients in a small bowl until crumbly. Sprinkle over batter and bake 35-40 minutes or until toothpick comes out clean. Let cool. Cut into 9 squares.
Blueberry Pecan Crumble
Topping
1 cup pecan pieces
1 cup flour
1 1/4 cup old-fashioned oats
1/2 cup packed dark brown sugar
1 tsp. ground cinnamon
1/8 tsp. salt
8 Tbsp. butter, cut into small pieces
Berries
2 pints fresh blueberries
Juice of 1/2 lemon
3 Tbsp. white sugar
2 Tbsp. flour
Preheat oven to 350 degrees
Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps.
Pour the blueberries into a 7×11 baking dish. Sprinkle lemon juice over the berries, then the sugar and flour. Toss until berries are coated with sugar.
Scatter the topping over the berries in an even layer. Bake until topping is golden brown and berry juice is bubbling up through the topping, about 45-50 minutes.
