Blueberry Buckle Recipe

Begin by preheating your oven to 350°F and greasing an 8x8-inch baking pan.
In a large mixing bowl, cream together the softened butter, granulated sugar, egg, and lemon zest until the mixture becomes light and fluffy.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix just until everything is combined.
In a small bowl, toss the fresh blueberries with 1 tablespoon of flour to coat them lightly. Gently fold the blueberries into the batter, ensuring they are evenly distributed. Pour the batter into the prepared baking pan and smooth the top.
For the topping, combine the cold butter, brown sugar, granulated sugar, flour, and cinnamon in a small bowl. Use your fingers or a pastry cutter to mix until the topping becomes crumbly. Evenly sprinkle this topping over the batter.
Bake the blueberry buckle for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool slightly before serving.