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Blueberry Buckle Recipe with Lemon Glaze from foodiecrush.com on foodiecrush.com
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Blueberry Buckle with Lemon Glaze

This award-winning blueberry buckle is studded with sweet, juicy blueberries and topped with a crumbly streusel and lemon glaze for a sweet breakfast or dessert.
Course Dessert
Cuisine American
Keyword blueberry buckle, blueberry buckle coffee cake
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 16 2-inch squares
Calories 329kcal

Ingredients

For the cake

  • ½ cup (1 stick) unsalted butter , at room temperature
  • ¾ cup granulated sugar
  • 1 large egg
  • ½ cup whole milk
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • 2 ½ cups fresh blueberries

For the topping

  • 1 cup firmly packed light brown sugar
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ cup (1 stick) unsalted butter , cut into pieces at room temperature

For the glaze

  • 1 cup powdered sugar
  • Zest of 1 lemon
  • Juice of ½ lemon , add more if needed
  • 2 tablespoons honey or vanilla-flavored greek yogurt , optional
  • ¼ teaspoon vanilla extract

Instructions

Make the Batter:

  • Preheat the oven to 375ºF. 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:

  • 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.

Notes

This recipe was adapted from Annie Falk's Hamptons Entertaining: Creating Occasions to Remember cookbook. 

Nutrition

Calories: 329kcal | Carbohydrates: 53g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 87mg | Potassium: 126mg | Fiber: 1g | Sugar: 33g | Vitamin A: 394IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg