Blueberry Buckle with Lemon Sauce Recipe photo by Taste of Home
Blueberry Buckle with Lemon Sauce
TOTAL TIME: Prep: 20 min. Bake: 45 min.
YIELD: 9 servings (1 cup 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. —Maureen Carr, Carman, Manitoba
Ingredients
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2 cups all-purpose flour
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1/3 cup sugar
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2 teaspoons baking powder
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1/4 teaspoon salt
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1 large egg, room temperature
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1/2 cup 2% milk
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1/2 cup butter, melted
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2 cups fresh or frozen blueberries, thawed
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TOPPING:
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1/2 cup sugar
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1/3 cup all-purpose flour
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1/2 teaspoon ground cinnamon
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1/4 cup cold butter, cubed
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LEMON SAUCE:
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1/3 cup sugar
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1 tablespoon cornstarch
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1 teaspoon grated lemon zest
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1 cup water
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1 tablespoon butter
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1 tablespoon lemon juice
Directions
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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.
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2.
For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberries.
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3.
Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean.
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4.
In a small saucepan, combine the sugar, cornstarch and lemon zest; 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 sauce with buckle.
Nutrition Facts
1 piece: 402 calories, 18g fat (11g saturated fat), 68mg cholesterol, 285mg sodium, 57g carbohydrate (30g sugars, 2g fiber), 5g protein.
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