2 C. All-Purpose Flour
1/2 C. Light Brown Sugar – packed
14 Tbsp. Unsalted Butter – room temp. and diced
1 1/2 tsp. Vanilla Extract
1 Qt. Blueberries
3/4 C. Sugar
1/4 tsp. Cinnamon – or to taste
1 1/2 tsp Baking Powder
1/2 tsp. Fresh Lemon Zest – or to taste
2 Eggs – room temp.

Preheat oven to 350º, grease a cake pan with non-stick cooking spray and set aside.

Place ½ cup of the flour, 2 tb of the granulated sugar, cinnamon and a pinch of the salt in a mixing bowl. Stir all until well combined.  Add 4 tb of the butter and using a pastry blender, cut into the mixture until it resembles cornmeal and then set aside.

Place the remaining, butter, sugar, salt and the lemon zest in a separate mixing bowl and beat until the mixture is light and fluffy.  Add the vanilla, beat until all is incorporated and then add the eggs one at a time waiting until the first egg is well mixed in before adding the second. Gradually add in the 2 cups flour and continue beating until all of the flour is well combined.  Scatter in the blueberries and then fold them into the batter until all combined and the blueberries look evenly distributed.   Make sure you scrape down the bowl during this process.

Pour the batter into the cake pan and smooth the surface using a rubber spatula.  Sprinkle the sugar-cinnamon mixture evenly over the smoothed batter and place the cake in the preheated oven and bake until a tester inserted in the middle comes out clean and by then the top should be a golden brown – app 45 – 55 mins.

Remove from the oven but let cool in the pan for 15 minutes.  Remove from the pan and continue to cool on a wire rack until ready for serving.

NOTE:  I often use almond extract instead of vanilla.  However, almond extract is stronger than vanilla so be careful.  I also tend to use a little more lemon zest as we are all lemon lovers in this family.

BUON APPETITO!