Yankee Magazine Blueberry Buckle

Cake:
  • ¾ cup sugar
  • ¼ cup butter
  • 2 eggs, beaten
  • ½ cup milk
  • 1½ cup flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. nutmeg
  • 2 cups blueberries
    Topping:
  • ½ cup sugar
  • ½ cup flour
  • ½ tsp. cinnamon
  • ¼ cup butter
    Sauce:
  • ½ cup butter
  • 1 cup sugar
  • 1 egg, beaten
  • 3 Tbs. lemon juice
  • 1 Tbs. lemon rind
  • ½ cup boiling water

    Cream sugar & butter, add eggs; mix thoroughly. Stir in milk. Sift together then stir in flour, baking powder, salt & nutmeg. Fold in berries. Spread in greased 8" square pan. Combine topping ingredients, mix until crumbly, sprinkle over batter. Bake at 375-degrees for 45 minutes until top springs back. In 1 quart sauce pan, cream butter and sugar, add egg, lemon juice, lemon rind & water. Beat well to blend ingredients. Stir over low heat approximately 10 minutes until thickened slightly. Do not boil!