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    You are in: Home / Recipes / Lemon Blueberry Buckle Recipe
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    Lemon Blueberry Buckle

    Lemon Blueberry Buckle. Photo by katew

    1/7 Photos of Lemon Blueberry Buckle

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    25 mins

    50 mins

    Sydney Mike's Note:

    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..

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR THE CRUMB TOPPING

    FOR THE CAKE

    FOR THE LEMON SYRUP

    Directions:

    1. 1
      FOR THE CRUMB TOPPING: In a medium bowl, whisk together flour, sugar, salt & lemon zest.
    2. 2
      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.
    3. 3
      Preheat oven to 350 degrees F & lightly grease a 9-inch square baking pan.
    4. 4
      FOR THE CAKE: In a medium bowl, whisk together flour, baking powder, baking soda, salt & nutmeg.
    5. 5
      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.
    6. 6
      Add eggs, one at a time, scraping down the sides of the bowl after each addition.
    7. 7
      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.
    8. 8
      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.
    9. 9
      Remove the crumb topping from the freezer & sprinkle it over the berries.
    10. 10
      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!
    11. 11
      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.
    12. 12
      Remove from heat & set aside to cool slightly.
    13. 13
      When the cake has finished baking, drizzle the warm glaze over the hot cake, then cool to room temperature.
    14. 14
      Any leftovers can be covered in plastic wrap & kept at room temperature for up to 3 days.

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    Ratings & Reviews:

    • on April 01, 2011

      55

      This is the best blueberry buckle EVER. I halved the recipe and used splenda instead of sugar, it turned out beautifully. Will make again

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2011

      55

      Just delicious ! I have just tried it warm ! Used lemons from my tree and frozen blueberries. I omitted the crumble topping so used all the batter in the actual cake due to lack of time. Made for Every Day is a Holiday.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 03, 2011

      55

      What an incredible cake Syd. We had never tried Buckle before, but certainly will again. This one had tremendous flavor, citrusy and full of blueberries, yummy. I halved the recipe it turned out perfectly, the cake was tender and light, well worth the extra time and effort. Thanks for sharing a new family favorite.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon Blueberry Buckle

    Serving Size: 1 (178 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 437.2
     
    Calories from Fat 146
    33%
    Total Fat 16.2 g
    25%
    Saturated Fat 9.6 g
    48%
    Cholesterol 85.2 mg
    28%
    Sodium 303.9 mg
    12%
    Total Carbohydrate 69.1 g
    23%
    Dietary Fiber 2.2 g
    8%
    Sugars 40.5 g
    162%
    Protein 6.1 g
    12%

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