Word has it that Blueberry Buckle is allegedly called “buckle” because while it bakes the batter rises, but the berries and crumb topping weigh it down. This causes the surface of the cake to buckle. I don’t know. I really can’t tell the difference between a buckle or a streusel or a crumble. Regardless of what you want to call this delicious treat, you’re just gonna be glad that you have a piece! 🫐 🫐🫐 . . Blueberry Buckle . .
¾ cup white sugar
¼ cup butter
1 egg Zest of one lemon 
1 ½ cups flour
2 tsp baking powder
½ tsp salt
½ cup buttermilk
2 cups fresh blueberries Crumb:
¼ cup softened butter 
¼ cup brown sugar
¼ cup white sugar
1/2 cup all-purpose flour 1/2 tsp cinnamon Preheat oven to 350F. Line a 9” pan with parchment or spray with spray. (I used a springform pan for easy removal)
In a small bowl combine flour, baking powder, and salt. Set aside. In the bowl of a stand mixer, cream sugar and butter. Add egg & lemon zest and beat until fluffy. Add the dry ingredients to...