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Blueberry Buckle with Lemon Sauce

 Blueberry Buckle with Lemon Sauce
THIS recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries.
9 ServingsPrep: 20 min. Bake: 45 min.


  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup 2% milk
  • 1/2 cup butter, melted
  • 2 cups fresh or frozen blueberries, thawed
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon grated lemon peel
  • 1 cup water
  • 1 tablespoon butter
  • 1 tablespoon lemon juice


  • In a large bowl, combine the flour, sugar, baking powder and salt. In

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Blueberry Buckle with Lemon Sauce (continued)

Directions (continued)

  • a small bowl, whisk the egg, milk and butter; add to dry ingredients
  • just until moistened. Spread into a greased 8-in. square baking
  • dish. Top with blueberries.
  • For topping, in a small bowl, combine the sugar, flour and cinnamon;
  • cut in butter until crumbly. Sprinkle over blueberries.
  • Bake at 350° for 45-55 minutes or until golden brown and a
  • toothpick inserted near the center comes out clean.
  • In a small saucepan, combine the sugar, cornstarch and lemon peel;
  • gradually stir in water until smooth. Bring to a boil over low heat,
  • stirring constantly. Cook and stir 1 minute longer or until
  • thickened. Remove from the heat; stir in butter and lemon juice.
  • Serve warm with buckle. Yield: 9 servings (1 cup sauce).
Nutritional Facts: 1 piece with about 2 tablespoons sauce equals 402 calories, 18 g fat (11 g saturated fat), 68 mg cholesterol, 285 mg sodium, 57 g carbohydrate, 2 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.