Buttery Blueberry Buckle with Tangy Lemon Sauce

Instructions

1. 1

   Preheat oven to 350°F. Grease an 8-inch square baking dish. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg, milk, and melted butter. Add the wet ingredients to the dry ingredients and mix just until combined. Spread the batter into the prepared baking dish and top with the fresh or frozen blueberries.

2. 2

   In a small bowl, combine the sugar, flour, and cinnamon for the topping. Cut in the cold cubed butter until the mixture is crumbly. Sprinkle the topping evenly over the blueberries.

3. 3

   Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

4. 4

   While the buckle is baking, make the lemon sauce. In a small saucepan, whisk together the sugar, cornstarch, and lemon zest. Gradually stir in the water and bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute, or until thickened. Remove from heat and stir in the butter and lemon juice. Serve the warm lemon sauce with the baked blueberry buckle.