Easy Blueberry Buckle

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 cups all purpose flour

2 teaspoons baking powder

¼ teaspoon salt

¼ cup butter (softened unsalted)

1 teaspoon lemon juice

¾ cup granulated sugar

1 large egg (room temperature)

½ cup milk (whole room temperature)

2 cups blueberries (tossed with 2 teaspoons all purpose flour)

subheading: CRUMB TOPPING:

½ cup granulated sugar

⅓ cup all purpose flour

½ teaspoon cinnamon

1 pinch salt

¼ cup butter (unsalted or salted room temperature)

Directions at breadsandsweets.com

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