Blueberry Buckle

1. Preheat oven to 350. Butter an 8×8 square cake pan.
2. In a large bowl, cream sugar, butter, egg and lemon zest.

3. Add Greek yogurt and mix until combined.

4. In a separate bowl, combine flour, baking powder and salt. Add to the creamed sugar mixture and mix until combined.

5. Combine blueberries and 1 tablespoon flour and fold into the cake batter. Spread/press the batter into the prepared cake pan (the dough will be very dense so this is easiest to do with your hands).

6. Combine topping ingredients in a small bowl until crumbly. Sprinkle over the batter and bake for 45 minutes or until a toothpick comes out clean. Allow cake to cool for at least 15 minutes before slicing.

Blueberry Buckle

Serves 9

All you need:

¾ cup white sugar

¼ cup (1/2 stick) unsalted butter, softened

1 egg

Zest of 1 lemon

½ cup plain whole milk Greek yogurt

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 tablespoon all-purpose flour

1 ½ cups fresh blueberries

Topping –

¼ cup (1/2 stick) unsalted butter, softened

¼ cup brown sugar

¼ cup white sugar

1/3 cup all-purpose flour

1 teaspoon ground cinnamon

All you do:

1. Preheat oven to 350. Butter an 8×8 square cake pan.
2. In a large bowl, cream the sugar, butter, egg and lemon zest.
3. Add Greek yogurt and mix until combined.
4. In a separate bowl, combine flour, baking powder and salt. Add to the creamed sugar mixture and mix until combined.
5. Combine blueberries and 1 tablespoon flour and fold into the cake batter. Spread/press the batter into the prepared cake pan (the dough will be very dense so this is easiest to do with your hands).
6. Combine topping ingredients in a small bowl until crumbly. Sprinkle over the batter and bake for 45 minutes or until a toothpick comes out clean. Allow cake to cool for at least 15 minutes before slicing.