DIRECTIONS

1. Preheat oven to 350°F.
2. Defrost blueberries in microwave for a few minutes.
3. Combine sugar, flour, cinnamon and salt and add to defrosted blueberries. Add lemon zest, lemon juice and vanilla extract.
4. Scoop into ramekins (4-5 depending on size). Cover with aluminum foil and cut a hole in center.
5. Place on aluminum foil lined cookie sheet (filling will bubble over and create a mess) and bake for 25 minutes, remove foil and bake until filling makes thick bubbles like honey, about 5-10 minutes more.
6. Meanwhile make streusel topping: Using a grater, grate butter (as you grate cheese) onto flour, sugar, cinnamon and salt mixture. Quickly rub together until coarse meal texture is obtained.
7. Evenly scatter streusel onto a cookie sheet lined with parchment paper and place in oven until golden brown, about 13 minutes. Set aside.
8. Sprinkle streusel onto baked blueberry filling and serve.