Blueberry Buckle With Lemon Sauce Recipes

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BLUEBERRY BUCKLE RECIPE WITH LEMON GLAZE



Blueberry Buckle Recipe with Lemon Glaze image

This award-winning blueberry buckle recipe is studded with sweet, juicy blueberries and topped with a crumbly streusel and lemon glaze for a sweet breakfast or dessert.

Provided by Heidi

Categories     Dessert

Time 1h5m

Number Of Ingredients 17

1/2 cup (1 stick) unsalted butter (, at room temperature)
3/4 cup granulated sugar
1 large egg
1/2 cup whole milk
2 teaspoons baking powder
1/2 teaspoon salt
2 cups all-purpose flour
2 1/2 cups fresh blueberries
1 cup firmly packed light brown sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter (, cut into pieces at room temperature)
1 cup powdered sugar
Zest of 1 lemon
Juice of 1/2 lemon (, add more if needed)
2 tablespoons honey or vanilla-flavored greek yogurt (, optional)
1/4 teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F. Lightly butter an 8- or 9-inch square baking pan.
  • In a large bowl, cream together the butter and sugar. Add the egg, milk, baking powder, and salt. Use a hand mixer to mix well. Mix in half of the flour, then incorporate the remaining half. Fold in the blueberries. Pour the batter into the prepared pan and set it aside.
  • Make the topping. Combine the brown sugar, flour, cinnamon, and butter in a medium-sized bowl. Mix with a pastry cutter or your fingers until combined and crumbly. Sprinkle the topping evenly over the cake batter. Bake the buckle for 45-50 minute, or until a cake tester or toothpick comes out clean. Cool completely.
  • Make the lemon glaze. While the cake is baking, whisk the powdered sugar with the lemon zest, lemon juice and vanilla. Whisk in the greek yogurt if using, or add more lemon juice to desired consistency.
  • Cut the buckle into squares and drizzle with the lemon glaze.

Nutrition Facts : Calories 329 kcal, Carbohydrate 53 g, Protein 3 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 87 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

BLUEBERRY BUCKLE WITH LEMON SAUCE



Blueberry Buckle with Lemon Sauce image

This recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. -Maureen Carr, Carman, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 9 servings (1 cup sauce).

Number Of Ingredients 20

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup 2% milk
1/2 cup butter, melted
2 cups fresh or frozen blueberries, thawed
TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
LEMON SAUCE:
1/3 cup sugar
1 tablespoon cornstarch
1 teaspoon grated lemon zest
1 cup water
1 tablespoon butter
1 tablespoon lemon juice

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg, milk and butter; add to dry ingredients just until moistened. Spread into a greased 8-in. square baking dish. Top with blueberries., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberries. , Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch and lemon zest; gradually stir in water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and lemon juice. Serve warm with buckle.

Nutrition Facts : Calories 402 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 285mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.

MARITIME BLUEBERRY BUCKLE



Maritime Blueberry Buckle image

This is a traditional recipe from eastern Canada where blueberries grow wild and abundantly each summer. This recipe combines all my favorite things... cake, berries and crumble topping!

Provided by TrudyNH

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h10m

Yield 9

Number Of Ingredients 12

1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup shortening
½ cup white sugar
1 egg
⅓ cup milk
2 cups fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
¼ cup softened butter

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish. Whisk 1 cup flour, the baking powder, and salt together in a mixing bowl.
  • Beat the shortening and 1/2 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan, then sprinkle evenly with blueberries. Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter in a bowl with a fork until crumbly and evenly mixed. Sprinkle evenly over the blueberries.
  • Bake in the preheated oven until a toothpick inserted into the buckle comes out clean, about 35 minutes. Allow to cool before serving warm.

Nutrition Facts : Calories 280.5 calories, Carbohydrate 41.8 g, Cholesterol 34.9 mg, Fat 11.8 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 5 g, Sodium 194.4 mg, Sugar 25.9 g

BLUEBERRY-LEMON SAUCE



Blueberry-Lemon Sauce image

Provided by Dede Wilson

Categories     Sauce     Berry     Citrus     Fruit     Dessert     Blueberry     Lemon     Summer     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

6 tablespoons sugar
4 teaspoons cornstarch
4 teaspoons fresh lemon juice
1 cup water
2 1/2 cups fresh blueberries, divided
1 teaspoon finely grated lemon peel

Steps:

  • Whisk sugar, cornstarch, and fresh lemon juice in medium saucepan until cornstarch dissolves. Add 1 cup water and half of blueberries. Bring to boil, stirring occasionally. Reduce heat and simmer 2 minutes, crushing blueberries coarsely with potato masher. Remove from heat. Stir in remaining 1 1/4 cups blueberries and grated lemon peel.Serve warm or at room temperature. DO AHEAD Sauce can be made 4 days ahead. Cover and refrigerate. Bring sauce to room temperature or rewarm before using.

GRANDMA'S BLUEBERRY BUCKLE



Grandma's Blueberry Buckle image

This is the recipe that my Grandmother handed down to me. I always make it during blueberry season. My guests just love it!

Provided by Gary Douylliez

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 12

1 ½ cups white sugar
½ cup butter, softened
2 large eggs
4 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 cup milk
4 cups fresh blueberries
1 ⅓ cups white sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
⅔ cup cold butter, cut into cubes

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
  • Prepare buckle: beat sugar and butter in a bowl using an electric mixer until creamy and smooth. Beat in eggs. Whisk flour, baking powder, and salt together in a separate bowl. Stir flour mixture into creamed butter mixture, alternating with milk, until batter is just combined; fold in blueberries. Pour batter into the prepared pan.
  • Prepare topping: combine sugar, flour, and cinnamon together in a bowl. Cut in cold butter using a pastry blender or 2 knives until topping is crumbly. Sprinkle topping over batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool buckle on a wire rack.

Nutrition Facts : Calories 436.1 calories, Carbohydrate 71.7 g, Cholesterol 60.1 mg, Fat 14.9 g, Fiber 2 g, Protein 5.7 g, SaturatedFat 9 g, Sodium 306.1 mg, Sugar 39.9 g

LEMON BLUEBERRY BUCKLE



Lemon Blueberry Buckle image

This recipe showed up in the Food Section of the 27 May 2009, Los Angeles Times -- The original recipe was from the Rustic Fruit Desserts cookbook..

Provided by Sydney Mike

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 19

1/2 cup all-purpose flour
1/3 cup granulated sugar
1/8 teaspoon salt
1 lemon, zest of, minced
1/4 cup unsalted butter, cubed, room temperature
1 1/2 cups all-purpose flour
2 tablespoons all-purpose flour (Yes, again!)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg, freshly grated
6 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
1 lemon, zest of, minced
2 eggs
1/2 cup buttermilk
2 cups blueberries, divided (fresh or frozen)
1/3 cup granulated sugar
6 tablespoons fresh lemon juice

Steps:

  • FOR THE CRUMB TOPPING: In a medium bowl, whisk together flour, sugar, salt & lemon zest.
  • Add butter, using a fork or your fingers to cut in the butter until it is reduced to pea-size, then loosely cover the bowl & place it in the freezer while mixing the cake batter.
  • Preheat oven to 350 degrees F & lightly grease a 9-inch square baking pan.
  • FOR THE CAKE: In a medium bowl, whisk together flour, baking powder, baking soda, salt & nutmeg.
  • In a large mixing bowl & with a hand mixer, cream together the butter, 3/4 cup sugar & lemon zest for 3-5 minutes or until light & fluffy.
  • Add eggs, one at a time, scraping down the sides of the bowl after each addition.
  • Stir flour mixture into this butter mixture, about 1/3 at a time, alternating with the buttermilk, until both flour mixture & buttermilk are evenly incorporated into the batter.
  • Gently fold just 1 cup of the blueberries INTO the batter, then spread the batter into the prepared pan before distributing the remaining blueberries evenly over the top of the batter.
  • Remove the crumb topping from the freezer & sprinkle it over the berries.
  • Bake the cake 45-50 minutes or until it is lightly golden & firm on top & a toothpick inserted in the center comes out clean ~ Be sure to rotate it after the first 25 minutes for more even baking!
  • FOR THE LEMON SYRUP: While the cake is baking, in a small saucepan, combine 1/3 cup of sugar & the lemon juice, whisking together until well blended. Heat the pan over medium-low heat & cook, stirring occasionally, for 6-8 minutes, or until the liquid thickens a bit.
  • Remove from heat & set aside to cool slightly.
  • When the cake has finished baking, drizzle the warm glaze over the hot cake, then cool to room temperature.
  • Any leftovers can be covered in plastic wrap & kept at room temperature for up to 3 days.

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