1-First Step: Prep and mise en place. Preheat your oven to 350°F and grease an 8×8-inch pan. Measure all ingredients so you can work smoothly. Wash and pat dry 1 1/2 cups fresh blueberries, and zest two teaspoons of lemon from the yellow skin only; avoid the white pith to keep the lemon flavor bright.

2-Second Step: Creaming and dry mix. In a large bowl, cream 3/4 cup granulated sugar with 1/4 cup softened butter until light and fluffy. Add 1 egg and 2 teaspoons lemon zest, mixing until combined. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.

3-Third Step: Combine wet and dry. Alternate adding the dry ingredients and 1/2 cup milk to the creamed mixture, beginning and ending with the dry ingredients. Stir gently just until combined to avoid overworking the batter; this keeps the cake tender.

4-Fourth Step: Prepare the blueberries. Toss the 1 1/2 cups fresh blueberries with 1 tablespoon all-purpose flour to coat. This simple step helps distribute the berries evenly and reduces sinking and color bleed. Fold the coated blueberries gently into the batter so they stay intact.

5-Fifth Step: Spread and top. Spread the batter evenly in the prepared 8×8-inch pan. For the streusel, combine 1/4 cup butter plus 1 tablespoon cold butter, 1/4 cup brown sugar, 1/4 cup granulated sugar, 1/3 cup all-purpose flour, and 1/2 teaspoon cinnamon. Use a fork or pastry cutter to mix until crumbly, then sprinkle the streusel evenly over the batter.

6-Sixth Step: Bake and test. Bake for 40 to 45 minutes at 350°F. A toothpick inserted in the center should come out clean or with a few moist crumbs. If using frozen blueberries, expect 5 to 10 extra minutes and watch for color bleed. Remove from oven and cool for at least 10 minutes before slicing; the cake continues to set as it cools.

7-Final Step: Serve and enjoy. Serve warm for the best texture, plain or with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream. This lemon blueberry buckle pairs wonderfully with coffee or tea and is a lovely addition to brunch or potluck spreads.