Ingredients
2 cups all-purpose flour1/3 cup sugar2 teaspoons baking powder1/4 teaspoon salt1 large egg, room temperature1/2 cup 2% milk1/2 cup butter, melted2 cups fresh or frozen blueberries, thawedTOPPING:1/2 cup sugar1/3 cup all-purpose flour1/2 teaspoon ground cinnamon1/4 cup cold butter, cubedLEMON SAUCE:1/3 cup sugar1 tablespoon cornstarch1 teaspoon grated lemon zest1 cup water1 tablespoon butter1 tablespoon lemon juice
Preparation
In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg, milk and butter; add to dry ingredients just until moistened. Spread into a greased 8-in. square baking dish. Top with blueberries.
For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberries.
Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean.
In a small saucepan, combine the sugar, cornstarch and lemon zest; gradually stir in water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and lemon juice. Serve warm sauce with buckle.
