Lemon Blueberry Buckle
Bursting with fresh blueberries and brightened by zesty lemon, this Lemon Blueberry Buckle is the ultimate dessert for any season. A soft, tender crumb cake serves as the base, while a buttery streusel topping adds a delightful crunch, making every bite irresistible. With simple pantry staples like flour, sugar, and butter, and a prep time of just 20 minutes, this recipe is surprisingly easy yet impressive enough for gatherings or weekend indulgence. Perfectly balanced between sweet and tangy, this buckle pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Whether served warm or at room temperature, this crowd-pleasing dessert is sure to become a family favorite. Sew keywords: lemon blueberry buckle, crumb cake dessert, easy blueberry recipe, homemade streusel topping.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup milk
- 1.5 cups fresh blueberries
- 0.5 cup all-purpose flour (for topping)
- 0.25 cup granulated sugar (for topping)
- 0.25 cup unsalted butter, chilled and cubed
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch square baking dish.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and lemon zest to the butter-sugar mixture. Beat until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the fresh blueberries with a spatula until evenly distributed.
Pour the batter into the prepared baking dish and spread it evenly.
To make the crumb topping, mix the flour and sugar for the topping in a small bowl. Using a fork or pastry cutter, cut in the chilled, cubed butter until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the batter.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool the lemon blueberry buckle in the pan for 10-15 minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 1451 mg | 63% | |
| Total Carbohydrate | 428.8 g | 156% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 229.9 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 279 mg | 21% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 757 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
