Blueberry Buckle
This Blueberry Buckle features a tender cake base topped with a crumbly mixture, making it a delightful treat for any occasion. The combination of fresh blueberries and a hint of lemon zest adds a refreshing flavor, while the sweet topping provides a perfect contrast.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 egg
- ¼ cup cold butter (for topping)
- ¾ cup white sugar (divided)
- ½ teaspoon salt
- 2 teaspoons lemon zest
- 1 ½ cups fresh blueberries
- ¼ cup brown sugar (for topping)
- 1 tablespoon all-purpose flour (for tossing blueberries)
- 1 ½ cups all-purpose flour (divided)
- ¼ cup white sugar (for topping)
- ½ cup milk
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon (for topping)
- ¼ cup butter, softened (for batter)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a small bowl, mix ¼ cup cold butter, ¼ cup brown sugar, ¼ cup white sugar, ⅓ cup flour, and ½ teaspoon cinnamon until crumbly. Set aside.
- In a large bowl, beat ¾ cup white sugar with ¼ cup softened butter until light and fluffy. Add the egg and lemon zest, mixing until combined.
- In a separate bowl, whisk together 1 ½ cups flour, baking powder, and salt.
- Gradually add the dry ingredients to the sugar mixture, alternating with ½ cup milk, until just combined.
- Toss the blueberries with 1 tablespoon of flour to coat. Gently fold them into the batter.
- Spread the batter evenly in the prepared pan. Sprinkle the crumb topping over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan before cutting into squares.
Nutrition
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg