Ingredients

  • ½ cup flour
  • ½ cup brown sugar
  • 2 tablespoons sugar
  • ¼ teaspoon cinnamon
  • teaspoon salt
  • 4 tablespoons butter-soft but cold
  • 1 ½ cups flour
  • 1 ½ teaspoons baking powder
  • 10 tablespoons butter-soft but cold
  • 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.

Source

Servings/Yield