Blueberry Buckle
Streusel topping:
½ cup flour
½ cup brown sugar
2 tablespoons sugar
½ tsp cinnamon
½ cup softened butter
Cake:
1 ½ cup flour
1 ½ teaspoons baking powder
1 ½ stick softened butter
¾ cup sugar
½ teaspoon salt
½ teaspoon lemon zest
2 teaspoons vanilla
2 large eggs
2 pints fresh blueberries
Combine streusel ingredients with a pastry blender, set aside. In small bowl, combine flour and baking powder, set aside. In large bowl, cream together butter, sugar, salt, and lemon zest until fluffy. Add vanilla, then while beating at medium speed, add eggs. Gradually add flour mixture. After sorting through blueberries, gently fold into batter. Scoop batter into pan then place on the lower middle oven rack and bake for 55 minutes until a toothpick inserted into the center comes out clear.
After cooling for 15 minutes, run a knife around the edge of the pan to loosen, then transfer to cake plate. Let cake completely cool before covering.
Enjoy as a breakfast treat with a sprinkling of powdered sugar, or serve as dessert with whipped cream or ice cream.