True Lemon Blueberry Buckle

Ingredients

• 2 1/3 c

  all-purpose flour (use gluten-free flour, if desired)

• 2 tsp

  baking powder

• 1/2 tsp

  salt

• 3/4 c

  sugar

• 1

  large egg, lightly beaten

• 3/4 c

  whole milk

• 2 1/2 c

  fresh blueberries

• 2

  packets of True Lemon dissolved in 1 tablespoon of water

  32 Count100 Count500 CountAdd to Cart
• 1/2 tsp

  ground cinnamon

• 1/4 tsp

  freshly grated nutmeg

Directions

1. Preheat oven to 375 degrees. Grease 9-inch square baking pan.
2. In a medium bowl, sift together 2 cups of flour, baking powder, and salt.
3. In a large bowl, with mixer on medium-high speed, beat 1/2 cup butter until smooth. Add 1/2 cup sugar; beat until light and fluffy.
4. Reduce speed to medium. Beat in egg until combined.
5. Beat in flour mixture alternately with milk until combined, starting and ending with flour mixture and scraping bowl as needed. Transfer to prepared pan.
6. In bowl, toss blueberries with True Lemon juice. Sprinkle over batter.
7. In another bowl, whisk cinnamon, nutmeg, and remaining 1/3 cup of flour and 1/4 cup of sugar. Add remaining 4 tablespoons of butter, and with pastry cutter, combine together. Form into large crumbs; sprinkle over blueberries.
8. Bake 50 minutes or until toothpick comes out almost clean. Cool slightly in pan on wire rack.
9. Cut into squares. Serve warm or at room temperature.
10. Store, refrigerated, up to 3 days.