Lemon Blueberry Buckle 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.

BLUEBERRY BUCKLE



Blueberry Buckle image

This Blueberry Buckle is an old-fashioned single layer cake, with a tender crumb, juicy sweet blueberries throughout, and a crisp streusel topping. Serve for dessert or breakfast!

Provided by Amy

Categories     Dessert

Time 1h5m

Number Of Ingredients 16

1/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup cold butter (, cut into small cubes)
1/2 teaspoon ground cinnamon
3/4 cup granulated sugar
2 tablespoons shortening
2 tablespoons butter (, softened)
1 egg
2 teaspoons lemon zest
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour (, spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup whole milk
1 3/4 cups blueberries ((fresh or frozen, see note))

Steps:

  • Preheat oven to 350 degrees F. Grease an 8x8-inch pan.
  • For the topping: Using a fork, pastry blender, or your hands, combine all the ingredients until you have pea size crumbs. Place in the fridge while you make the cake batter.
  • For the cake: In a large bowl with an electric mixer, cream together the sugar, shortening, and butter until light and fluffy. Beat in the egg, lemon zest, and vanilla until combined, smooth, and fluffy.
  • In a separate bowl whisk together the flour, baking powder, and salt. Stir into the butter/shortening mixture, alternating with milk, mixing until just combined. (Batter will be thick.)
  • Fold in the blueberries, then spread batter evenly into the prepared pan.
  • Remove topping from the refrigerator and break it up into tiny pieces, then sprinkle evenly over the cake batter.
  • Transfer pan to the preheated oven and bake for 40-50 minutes or until a toothpick in the center comes out clean.
  • Cut into squares and enjoy!
  • NOTE: If using frozen berries, do not thaw them first to avoid discoloring the batter, and gently fold them in. You'll likely need to increase the baking time by 5-10 minutes. Watch the cake and tent with foil if the topping is over-browning.
  • VARIATIONS: Instructions included in the full article for doubling this recipe or converting into muffins.

Nutrition Facts : Calories 341 kcal, Carbohydrate 56 g, Protein 4 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 40 mg, Sodium 213 mg, Fiber 2 g, Sugar 32 g, UnsaturatedFat 4 g, ServingSize 1 serving

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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