Best 2 Lemon Blueberry Buckle Recipes

Indulge in a delightful symphony of flavors with our Lemon Blueberry Buckle, a tantalizing treat that combines the vibrant zest of lemon with the juicy sweetness of blueberries, nestled in a tender, buttery cake. This delectable dessert offers a perfect balance of tangy and sweet, making it an irresistible choice for any occasion.

Unleash your inner baker with our carefully curated collection of recipes, designed to cater to a range of dietary preferences and skill levels. From the classic Lemon Blueberry Buckle, brimming with fresh blueberries and a burst of lemon flavor, to the Gluten-Free Lemon Blueberry Buckle, a delightful adaptation for those with gluten sensitivities, we have something for everyone to savor.

Embrace the burst of summer flavors with our Blueberry Lemon Buckle Bars, perfect for picnics and potlucks. These delectable treats feature a buttery crust topped with a layer of sweet blueberries and a tangy lemon glaze, creating a delightful combination that will leave you craving more.

For those who prefer a single-serving indulgence, our Lemon Blueberry Buckle Muffins offer a convenient and equally delicious option. These muffins are bursting with juicy blueberries and a hint of lemon, making them a perfect grab-and-go breakfast or afternoon snack.

No matter which recipe you choose, our Lemon Blueberry Buckle extravaganza promises an explosion of flavors and textures that will tantalize your taste buds and leave you wanting more. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transport you to a world of sweet and tangy bliss.

Let's cook with our recipes!

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

Ingredients

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.

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 buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.
Be sure to grease and flour your baking pan before pouring in the batter, to prevent sticking.
Bake the buckle until a toothpick inserted into the center comes out clean, about 45-50 minutes. Don't overbake, or the buckle will become dry.
Serve the buckle warm or at room temperature, with a dollop of whipped cream or ice cream, if desired.

Conclusion:

This lemon blueberry buckle is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet blueberries, tangy lemon, and buttery streusel topping is sure to please everyone. With its simple ingredients and quick preparation time, this buckle is a great choice for busy weeknights or weekend gatherings. So next time you're looking for a dessert that is both delicious and impressive, give this lemon blueberry buckle a try. You won't be disappointed!

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