Blueberry Buckle with Lemon Sauce Recipe

Blueberry Buckle with Lemon Sauce Recipe
Blueberry Buckle with Lemon Sauce Recipe photo by Taste of Home
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Blueberry Buckle with Lemon Sauce Recipe

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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.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 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
  • TOPPING:
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed
  • LEMON SAUCE:
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon grated lemon peel
  • 1 cup water
  • 1 tablespoon butter
  • 1 tablespoon lemon juice

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In 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 in 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).
Originally published as Blueberry Buckle in Reminisce June/July 2008, p48

Nutritional Facts

1 piece: 402 calories, 18g fat (11g saturated fat), 68mg cholesterol, 285mg sodium, 57g carbohydrate (30g sugars, 2g fiber), 5g protein.

  • 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
  • TOPPING:
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed
  • LEMON SAUCE:
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon grated lemon peel
  • 1 cup water
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  1. In a large bowl, combine the flour, sugar, baking powder and salt. In 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.
  2. For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberries.
  3. Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  4. 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).
Originally published as Blueberry Buckle in Reminisce June/July 2008, p48

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