Blueberry Buckle With Lemon Sauce

• 2 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup 2% milk
• 1/2 cup butter, melted
• 2 cups fresh or frozen blueberries, thawed
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter, cubed
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon grated lemon zest
• 1 cup water
• 1 tablespoon butter
• 1 tablespoon lemon juice

1. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg, milk and butter; add to dry ingredients just until moistened. Spread into a greased 8-in. square baking dish. Top with blueberries.
2. For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberries.
3. Bake at 350u0b0 for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean.
4. In a small saucepan, combine the sugar, cornstarch and lemon zest; gradually stir in water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and lemon juice. Serve warm with buckle.

flour, sugar, baking powder, salt, egg, milk, butter, blueberries, sugar, flour, ground cinnamon, cold butter, sugar, cornstarch, lemon zest, water, butter, lemon juice

Taken from www.tasteofhome.com/recipes/blueberry-buckle-with-lemon-sauce/ (may not work)