Ingredients
- ½ cup flour
- ½ cup brown sugar
- 2 tablespoons sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 4 tablespoons butter-soft but cold
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- 10 tablespoons butter-soft but cold
- ⅔ cup sugar
- ½ teaspoon lemon zest
- 1 ½ teaspoons vanilla
- 2 eggs room temp
- 4 cups blueberries
Directions
1. Preheat oven to 350°. For topping combine 1/2 c flour, brown sugar, 2 tablespoon sugar, cinnamon, 1/8 teaspoon salt. Cut in 4 tablespoon butter. Set aside. |
2. Whisk together 1 1/2 cup flour and baking powder, set aside. With mixer beat 10 tablespoons butter, 2/3 cup sugar, 1/2 teaspoon salt, lemon zest. Beat well for 3 minutes. Add vanilla and beat 30 seconds. Add eggs, one at a time, beat well after each. Blend in flour mixture. Fold in blueberries. Flour into greased and floured square cake pan measuring 9 inches. Top with the crumble crust. Bake for 45-55 minutes. |