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Mandy Tanner's recipe is bursting with fresh blueberries, topped with crumbly streusel, and infused with just a hint of wood-fired flavor. Serve it up for breakfast with a cup of coffee, or for dessert.
8 Tablespoon butter, softened
3/4 Cup granulated sugar
1 Large Eggs
1 Tablespoon lemon juice
1 Teaspoon lemon zest
1 Teaspoon vanilla extract
2 Cup all-purpose flour
1/4 Teaspoon Salt
2 Teaspoon cinnamon
2 1/2 Teaspoon baking powder
1/2 Cup milk
2 Cup fresh blueberries
3/4 Cup Brown sugar
1 1/4 Cup all-purpose flour
1/4 Teaspoon Salt
1/2 Teaspoon cinnamon
8 Tablespoon butter
: 375 ˚F
8 Tablespoon butter, softened
3/4 Cup granulated sugar
1 Large Eggs
1 Tablespoon lemon juice
1 Teaspoon lemon zest
1 Teaspoon vanilla extract
2 Cup all-purpose flour
1/4 Teaspoon Salt
2 Teaspoon cinnamon
2 1/2 Teaspoon baking powder
1/2 Cup milk
2 Cup fresh blueberries
3/4 Cup Brown sugar
1 1/4 Cup all-purpose flour
1/4 Teaspoon Salt
1/2 Teaspoon cinnamon
8 Tablespoon butter
: 375 ˚F