Heat your oven to 350°F.

In a small bowl place 1 cup of blueberries and mash them with the back of a fork and add 1 tablespoon bourbon. Mix together and set aside.

In a medium bowl combine the 1 1/2 cups flour, baking powder and salt. Set aside

In the bowl of your stand mixer fitted with the paddle attachment cream the butter and sugar for 2 minutes. Beat in the egg, then vanilla and lemon zest. Scrape down the sides of the bowl with a silicone spoon.

Mix in half the flour until combined, then half the milk and remaining 2 tablespoons bourbon. Repeat with the remaining flour and milk.

Add the remaining blueberries to the bourbon blueberry mix and toss in 2 tablespoons of flour to coat.

With a spoon, gently fold in all the blueberries so that they are coated.

Pour the batter in a large cast iron skillet.

In a small bowl combine the flour, brown sugar, cane sugar, cinnamon and salt. Cut the butter into small pieces and add it to the mix. Using your hands mix it together to form small clumps and add it to the top of your buckle batter.

Bake for 25-30 minutes or until a toothpick insert in the center of the cake comes out clean.

Let cool completely before serving.

The cake is best served the day it’s made. If storing, store in a flat even layer in an airtight container for 1-2 days.