4.7 from 111 votes
Blueberry Buckle with Lemon Glaze
The Blueberry Buckle with Lemon Glaze combines a moist cake batter studded with fresh blueberries and topped with a cinnamon brown sugar crumb. The fresh lemon zest and juice in the glaze add bright, citrus contrast to the sweet, buttery topping. The crumble topping adds a pleasant texture complementing the tender blue berry-filled cake beneath, making it versatile for breakfast, dessert, or snack.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
16
2-inch squares
Calories:
329 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 2-inch squares
Amount Per Serving
Calories 329
% 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.