2 cups flour
1 cup sugar
3/4 teaspoon baking powder
9 tablespoons butter
2 eggs
18 oz. fresh blueberries
1/3 cup sugar
2 tablespoons lemon zest
1/2 teaspoon cinnamon
Decorating sugar
Preheat oven to 350 degrees. In a food processor, add flour, sugar, baking powder. Mix until combined. Add slices of butter, pulsing just until crumbs form. Add eggs and pulse again just until mixed. Do not over mix.
In a medium bowl, lightly mix together blueberries, sugar, lemon zest and cinnamon.
In a 9-inch springform pan, press 2/3 batter to cover the bottom and sides. Add blueberry mixture on top of the batter. Crumble remaining 1/3 batter over blueberries. Sprinkle with sugar. Bake for 45-50 minutes until crust is lightly browned. Serve with whipped topping or ice-cream. Serves 8-10.
