Blueberry Buckle with Lemon Glaze
User Reviews
4.7
Blueberry Buckle with Lemon Glaze
Description
This Blueberry Buckle begins with creaming unsalted butter and sugar, to which egg, milk, baking powder, salt, and flour are gradually mixed. Fresh blueberries are folded into the batter to provide juicy pockets bursting through the soft cake. A crumbly topping made from brown sugar, flour, cinnamon, and butter is sprinkled evenly over the batter before baking. The batter bakes at 375ºF until a tester comes out clean and the topping is golden and crisp. The finishing touch is a lemon glaze made by whisking powdered sugar with lemon zest, fresh lemon juice, honey or vanilla Greek yogurt, and vanilla extract, providing a balance of sweet and tart flavors. The buckle is cut into squares and drizzled with the glaze at serving.
The tender crumb and contrasting crumb topping makes the buckle suitable as a sweet breakfast treat or a light dessert. The lemon glaze brightens the rich blueberry and cinnamon notes, making each bite refreshing.
The recipe’s origin is from Annie Falk’s cookbook, reflecting a classic American baked good enhanced by fresh fruit and citrus.
Ingredients
For the cake
- ½ cup unsalted butter at room temperature, 1 stick
- ¾ cup granulated sugar
- 1 egg large
- ½ cup milk whole
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups all-purpose flour
- 2 ½ cups blueberries fresh
For the topping
- 1 cup brown sugar light; firmly packed
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter cut into pieces at room temperature, 1 stick
For the glaze
- 1 cup powdered sugar
- lemon zest of 1
- lemon add more if needed, juice of ½ lemon
- 2 tablespoons honey optional, or vanilla-flavored Greek yogurt
- ¼ teaspoon vanilla extract
Instructions
Make the Batter:
- Preheat the oven to 375ºF. 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:
- 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.
Notes
- Use fresh blueberries when possible to maintain bright flavor and texture.
- Ensure the batter is mixed until just combined to keep the cake tender.
- Allow the buckle to cool fully before applying the lemon glaze to prevent it from melting off.
Nutrition Information
Show DetailsNutrition Facts
Serving: 162-inch squares
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 53g | 18% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 42mg | 14% |
| Sodium | 87mg | 4% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 394IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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