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.
Keyword blueberry buckle, coffee cake
Prep Time 15minutes
Cook Time 50minutes
Total Time 1hour5minutes
Servings 162-inch squares
For the cake
1/2cup(1 stick) unsalted butter, at room temperature
2 1/2cupsfresh blueberries
For the topping
1cupfirmly packed light brown sugar
1/2cup(1 stick) unsalted butter, cut into pieces at room temperature
For the glaze
Zest of 1 lemon
Juice of 1/2 lemon, add more if needed
2tablespoonshoney or vanilla-flavored greek yogurt, optional
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.