lemon slicesfresh blueberries, mint sprigs, whipped cream
Instructions
Preheat oven to 350 degrees.
To make the crumble topping: In a large bowl mix together the flour and brown sugar. Cut in the butter using 2 forks or a pastry blender until large, moist crumbs form. Place the crumble mixture in the refrigerator to chill.
Coat a 9-inch square baking pan.
In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the butter and granulated sugar with an electric mixer until fluffy, approximately 1-3 minutes.
Add egg and lemon zest; beat for 1 more minute.
Add flour mixture and buttermilk alternately until just combined.
Toss the blueberries with remaining teaspoon flour. Gently mix the berries into the batter; spoon into the prepared pan.
Sprinkle cake evenly with the crumble topping. Bake until golden brown and a toothpick comes out clean, 40 to 45 minutes. Let cool completely. Cut into squares and serve with mint sprigs, lemon slices, whipped cream and blueberries if desired.