For the cake:
3/4 cup white sugar
1/4 cup butter
1 egg
2 teaspoons lemon zest
1 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 cups fresh blueberries
For the topping:
1/4 cup plus 1 tablespoon butter
1/4 cup brown sugar
1/4 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 Preheat the oven to 350 degrees F.
2 Grease an 8x8-inch pan.
3 In a large bowl, cream 3/4 cup white sugar, 1/4 cup butter, 1 egg, and the lemon zest together until fluffy.
4 In a separate bowl, combine 1 1/2 cups flour with the baking powder and salt.
5 Add the dry ingredient mixture and the milk into the sugar mixture, alternating between the two as you add and mixing until just combined.
6 Toss the blueberries with 1 tablespoon of flour.
7 Fold the blueberries into the batter.
8 Spread the batter evenly in the prepared pan.
9 Combine the remaining butter, brown sugar, remaining white sugar, remaining flour, and cinnamon together in a small bowl until a crumbly mixture forms.
10 Sprinkle the topping mixture over the batter in the pan.
11 Bake until a toothpick inserted into the center comes out clean, about 40 to 45 minutes.
12 Serve.
Time: 55 minutes
Yield: 9 servings