Best 3 Blueberry Buckle With Lemon Sauce Recipes

Indulge in a delightful culinary journey with this delectable Blueberry Buckle with Lemon Sauce, a classic dessert that strikes a perfect balance between sweet and tangy flavors. This buckle, a close cousin of the coffee cake, boasts a moist and tender crumb generously studded with plump, juicy blueberries, while the irresistible streusel topping adds a delightful crunch. The accompanying lemon sauce provides a burst of citrusy goodness, cutting through the sweetness of the buckle and elevating the overall taste experience. Along with this signature recipe, you'll also discover variations such as the Blueberry Buckle with Almond Streusel, a nutty twist on the original, and the Blueberry Buckle with Lemon Glaze, offering a glossy and tangy finish. Don't miss out on the Gluten-Free Blueberry Buckle, a delightful adaptation for those with dietary restrictions, and the Vegan Blueberry Buckle, a plant-based version that delivers the same irresistible taste and texture.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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-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

Ingredients

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.

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

Ingredients

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.

Tips:

Use fresh, ripe blueberries for the best flavor and texture. If you don't have fresh blueberries, you can use frozen blueberries that have been thawed and drained.
Make sure your butter is cold before you cut it into the flour. This will help to create a flaky crust.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with batter or crumbs attached, the cake needs to bake longer.
Allow the cake to cool completely before serving. This will help the cake to set and the flavors to develop.
The lemon sauce is optional, but it adds a delicious tartness to the cake. You can make the sauce ahead of time and store it in the refrigerator for up to a week.

Conclusion:

Blueberry buckle with lemon sauce is a classic summer dessert that is easy to make and always a crowd-pleaser. The cake is moist and flavorful, with a sweet and tangy lemon sauce. This recipe is a great way to use up fresh blueberries, and it's sure to be a hit at your next party or gathering.