A delicious, tender cake studded with fresh blueberries and topped with a buttery streusel topping and served with a perfectly sweet warm lemon sauce. This blueberry buckle with lemon sauce is so simple to make!
If you’re like me and love the combination of blueberry and lemon together, then you’re going to love this blueberry buckle with lemon sauce.
If you’re wondering what in the heck a buckle is, it’s streusel-topped cake that is loaded with fresh fruit. It is definitely a charmingly old-fashioned dessert that deserves a comeback for sure. It’s basically a slightly sweet breakfast cake that is the perfect vehicle for delicious berries and/or fruit.
This cake is similar to coffee cake and is the perfect excuse to have cake for dinner or enjoy it for a delicious dessert. The lemon sauce for this blueberry buckle is so simple to make and adds another level of goodness to this cake.
This recipe is pretty straightforward. You whisk together the wet ingredients then gently stir in the dry ingredients. Spread the batter into your prepared pan and sprinkle with the streusel topping.
ADDING THE BLUEBERRIES.
You can either sprinkle all the blueberries on top of your cake batter or gently fold them into the batter. If you fold them into the batter, be sure to toss them first with a spoonful of flour. This should help them from sinking to the bottom of your cake (but sometimes they will still sink). For the pictures in this post, I sprinkled the blueberries on top and did not fold them into the batter. I think next time I will fold them into the batter, but maybe not🤷♀️.
HOW TO STORE BLUEBERRY BUCKLE
Keep the buckle covered with plastic wrap and it will keep for two to three days at room temperature. Or, you can store it in the refrigerator. Bring it to room temperature before serving.
CAN I USE FROZEN BLUEBERRIES?
I think using fresh berries is best in this and most cake recipes. Frozen fruit releases their juices more easily than fresh berries, so you most likely will end up with an under-baked buckle. Frozen fruits are great in desserts like cobblers and crisps, but for cakes I think sticking with fresh fruit is best.
WHAT OTHER KINDS OF FRUIT COULD I USE?
Of course blueberries are delicious in this cake, but you could use blackberries, strawberries, diced peaches, raspberries or even try a combo of several different fruits! Use the same amount as you would blueberries.
How to store Blueberry Buckle.
Keep the buckle covered with plastic wrap and it should keep for two to three days at room temperature. You can also store it in the refrigerator. Be sure to bring it to room temperature before serving.
You can also freeze it for up to two months. Let it cool completely, be sure to wrap it tightly with plastic wrap and then place it in n a freezer safe bag freeze. It will keep for up to 1 month in the freezer. To thaw, leave it at room temperature.
The streusel topping has cinnamon in it with pairs so perfectly with the blueberries. (We all know how much I love streusel!) I know it might seem a little strange, but I promise it’s not! The lemon sauce is the icing on the cake here and if you’re feeling a little devilish, go ahead and put a scoop of vanilla ice cream on top too!
Enjoy!
Print
Blueberry Buckle with Lemon Sauce
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
A delicious, tender cake studded with fresh blueberries and topped with a buttery streusel topping and served with a perfectly sweet warm lemon sauce. So simple to make! ♡
Ingredients
CAKE:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup milk, whole or 2%
- 1/2 cup butter, melted
- 2 teaspoons lemon zest
- 1 teaspoon vanilla
- 1 1/2 cups fresh blueberries
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
Instructions
CAKE:
- Preheat oven to 350°. Grease an 8×8 baking pan.
- In a medium bowl, combine the flour, sugar, baking powder and salt, set aside.
- In a large bowl, whisk the egg, milk and butter, lemon zest and vanilla. Add dry ingredients and mix until just combined. Spread into prepared. Sprinkle blueberries evenly on top.
TOPPING:
- In a small bowl, combine the sugar, flour and cinnamon. Using a pastry blender or two knifes, cut in the cold butter until crumbly. Sprinkle evenly over blueberries.
- Bake at 350° for 45-50 minutes or until golden brown and a toothpick inserted in the center comes out clean. (Don’t over bake!)
LEMON SAUCE:
- In a small saucepan, whisk together the sugar, cornstarch and lemon zest. Add the water and whisk together until combined.
- Bring to a boil over medium-low heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat and stir in the butter and lemon juice. Serve warm sauce with buckle.
- Store any leftovers in the fridge and reheat before using. (You may have to add some water to thin it out.)
- Prep Time: 10 mins
- Cook Time: 45 mins
Recipe Source: Adapted slightly from Taste of Home
Leave a Reply