Description

A rustic, cake-like brunch staple featuring a tender lemon-infused batter buried under fresh blueberries and a crunchy brown sugar streusel topping. This easy, foolproof recipe is perfect for weekend mornings.

Ingredients

Scale

2 cups (250g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (120ml) whole milk
Zest of 2 lemons
2 tablespoons fresh lemon juice
2 cups (300g) blueberries (fresh or frozen)
3/4 cup (95g) all-purpose flour (for streusel)
1/4 cup (55g) unsalted butter, cold and cubed (for streusel)
1/2 cup (100g) packed brown sugar (for streusel)
1/2 teaspoon cinnamon (for streusel)
Pinch of salt (for streusel)
Optional: Extra fresh blueberries for topping

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9 inch square baking pan generously and line the bottom with parchment paper if desired.
In a small bowl, combine 3/4 cup flour, brown sugar, cinnamon, and a pinch of salt. Cut in the cold, cubed butter using a fork until the mixture resembles coarse crumbs with pea-sized chunks. Set aside.
In a medium bowl, whisk together 2 cups flour, baking powder, and 1/2 teaspoon salt.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes with a mixer).
Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring by hand until just combined. Do not overmix.
Gently fold in the blueberries. If using frozen berries, do not thaw them. For even distribution, you can toss berries in 1 teaspoon of flour before folding.
Pour batter into the prepared pan and spread evenly. Sprinkle the streusel topping over the entire surface. Scatter extra blueberries on top if desired.
Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let cool in the pan for 15 minutes before lifting out or cutting. Serve warm with powdered sugar or whipped cream.

Notes

Use frozen blueberries directly from the freezer to prevent purple batter; do not thaw. Ensure butter is softened for the batter but cold for the streusel. Check for doneness at 40 minutes to prevent overbaking. Can be stored at room temperature for 2 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 square slice
Calories: 320
Sugar: 28
Sodium: 210
Fat: 12
Saturated Fat: 7
Carbohydrates: 48
Fiber: 2
Protein: 4

Keywords: lemon blueberry buckle, weekend brunch, blueberry recipe, lemon dessert, streusel topping, easy baking, rustic cake, brunch ideas