And if the combination is lemon and blueberry, I'm all over it.
For this recipe you can use fresh or frozen blueberries. I used frozen ones (not dethawed) since I made this before going to the grocery store, but it would be just as easy with fresh. So use what you've got! It also called for a lemon syrup to be put on top, but I opted out of doing that. If you want the recipe for that, be sure to check out the link for the original recipe.
This has enough sugar to be classified as a dessert, but the struesel topping makes me think it would be quite yummy for breakfast, too.
And for those of you that are unfamiliar with buckles, they are a lot like a coffee cake, with the cake "buckling" around the fruit and topped with struesel. Yum!
Blueberry Lemon Buckle
from LA Times