Blueberry buckle recipe with fresh blueberries

Fresh Blueberry Buckle

Fresh blueberries with tart lemon peel and juice, baked in a tender cake, and soaked in luscious lemon syrup. Serve Blueberry Buckle for breakfast, brunch or dessert, topped with whipped cream or dusted with powdered sugar. Summer's here!

What is a Buckle?

Buckle, Slump, Grunt, Fool, Cobbler, Crisp, Clafouti, Betty, Pandowdy - all these desserts have odd sounding names. Some of them sound like they came from the movie Willy Wonka, where he explains that Snozzberries taste like Snozzberries!

Whats Cooking America says, "Buckle or Crumble - Is a type of cake made in a single layer with berries added to the batter. It is usually made with blueberries. The topping is similar to a streusel, which gives it a buckled or crumpled appearance." Take a look at the rest of What's Cooking America's page on these very traditional and homey comfort desserts. Lots of information and references too.

Jesse from Cakespy did a nice job explaining all these classic desserts in her post, Pity The Fool...and the Grunt, Buckle, Slump and Cobbler: An Examination of Fruit Desserts. Thanks Jesse!

Blueberry Buckle Recipe

Buckle Topping

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• Pinch of salt
• Grated zest of 1/2 lemon
• 1/3 cup butter, cold

Blueberry Buckle Cake

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 6 tablespoons butter
• 3/4 cup sugar
• 1 tsp. pure vanilla extract
• Grated zest of 1/2 lemon
• 2 eggs
• 1/2 cup buttermilk or sour milk
• 2 1/2 cups blueberries, fresh or frozen

Lemon Syrup

• 1/3 cup sugar
• 1/4 cup water
• Juice of 1 lemon

How To Make Blueberry Buckle

• Preheat the oven to 350° F. Butter a 9-inch square or round baking dish.
• Mix together topping ingredients; flour, brown sugar, salt, and lemon zest together in a bowl, then add the butter and use a fork or pastry blender to cut in the butter until it resembles the size of peas. Set aside.
• Blend the flours, baking powder, baking soda, salt, and cinnamon together in a bowl. Beat the butter, sugar, vanilla, and lemon zest together on medium speed with a paddle attachment until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the flour mixture 1/2 cup at a time, alternating with the buttermilk, scraping down the sides of the bowl as needed. Stir in half of the blueberries, spread the batter into the prepared pan, and sprinkle the remaining 1 cup of blueberries over the buckle.
• Sprinkle the crumb topping over the berries, then bake for 45 to 50 minutes, or until lightly golden and slightly puffed.
• To make the lemon syrup, mix sugar, water and lemon juice in a small pan and stir until blended. Cook approximately 8 to 10 minutes, until slightly thickened. Be careful, the syrup is hot! Wipe down sides of pan with a wet pastry brush if the syrup bubbles up too much.
• Pour the lemon syrup over the blueberry buckle immediately from the oven. Warm the syrup if it has become too thick to pour.
• Cool on a wire rack at least 30 minutes before cutting. Serves 8. 
  

The copyright of the article Blueberry buckle recipe with fresh blueberries, and photographs are owned by Donna Diegel. Permission to republish Blueberry buckle recipe with fresh blueberries in print or online must be granted by the author in writing.