Blueberry Muffin Buckle

Preparation:

Preheat oven to 350°F.

Spray an 8" x 8" baking dish with nonstick cooking spray and set aside.

To make the topping, add the butter, brown sugar, pecans, oats, flour, and cinnamon to a medium-size mixing bowl. Using your hands or a fork, mix all of the ingredients together until coarse crumbs form. Set aside.

To make the cake, toss the frozen blueberries with 1 Tbsp of the cake mix in a large mixing bowl. Set aside. Then, in the bowl of a stand mixer, add the remaining cake mix, eggs, oil, milk, sour cream, and lemon zest. Using a flex edge beater attachment, mix the ingredients until smooth, about 30 seconds, scraping down the sides of the bowl if necessary. Gently fold in about half of the coated blueberries.

Pour the batter evenly into the prepared baking dish. Scatter the remaining coated blueberries on top of the batter. Next, sprinkle the crumb topping over the blueberries. Bake on a center rack in the oven for 45–60 minutes, until a toothpick inserted into the buckle comes out clean. If the topping begins to get dark, loosely cover the buckle with foil for the remainder of the baking time. Allow to cool on a baking rack for at least 45 minutes before serving.