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. -Maureen Carr, Carman, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings (1 cup sauce).
Number Of Ingredients 20
Steps:
- 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 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 with buckle.
Nutrition Facts : Calories 402 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 285mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
BLUEBERRY BUCKLE RECIPE WITH LEMON GLAZE
This award-winning blueberry buckle recipe is studded with sweet, juicy blueberries and topped with a crumbly streusel and lemon glaze for a sweet breakfast or dessert.
Provided by Heidi
Categories Dessert
Time 1h5m
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Lightly butter an 8- or 9-inch square baking pan.
- In a large bowl, cream together the butter and sugar. Add the egg, milk, baking powder, and salt. Use a hand mixer to mix well. Mix in half of the flour, then incorporate the remaining half. Fold in the blueberries. Pour the batter into the prepared pan and set it aside.
- Make the topping. Combine the brown sugar, flour, cinnamon, and butter in a medium-sized bowl. Mix with a pastry cutter or your fingers until combined and crumbly. Sprinkle the topping evenly over the cake batter. Bake the buckle for 45-50 minute, or until a cake tester or toothpick comes out clean. Cool completely.
- Make the lemon glaze. While the cake is baking, whisk the powdered sugar with the lemon zest, lemon juice and vanilla. Whisk in the greek yogurt if using, or add more lemon juice to desired consistency.
- Cut the buckle into squares and drizzle with the lemon glaze.
Nutrition Facts : Calories 329 kcal, Carbohydrate 53 g, Protein 3 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 87 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
LEMON BLUEBERRY BUCKLE
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..
Provided by Sydney Mike
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- FOR THE CRUMB TOPPING: In a medium bowl, whisk together flour, sugar, salt & lemon zest.
- 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.
- Preheat oven to 350 degrees F & lightly grease a 9-inch square baking pan.
- FOR THE CAKE: In a medium bowl, whisk together flour, baking powder, baking soda, salt & nutmeg.
- 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.
- Add eggs, one at a time, scraping down the sides of the bowl after each addition.
- 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.
- 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.
- Remove the crumb topping from the freezer & sprinkle it over the berries.
- 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!
- 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.
- Remove from heat & set aside to cool slightly.
- When the cake has finished baking, drizzle the warm glaze over the hot cake, then cool to room temperature.
- Any leftovers can be covered in plastic wrap & kept at room temperature for up to 3 days.
LEMON-GLAZED BLUEBERRY CUPCAKES
Glazing these blueberry cupcakes as they bake gives them an interesting crunch!
Provided by TerryWilson
Categories Desserts Cakes Cupcake Recipes
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
- Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract and beat until smooth.
- Sift 2 cups flour, baking powder, and salt together into another bowl. Toss blueberries with remaining flour.
- Beat flour mixture into the creamed butter and sugar on medium speed, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Divide batter among the prepared muffin cups.
- Bake in the preheated oven until tops look dry, about 15 minutes.
- Whisk powdered sugar, water, lemon juice, and zest together to make a thick but spreadable glaze. Remove cupcakes from the oven and spread 1 tablespoon glaze over each.
- Return cupcakes to the oven and continue baking until golden brown, 8 to 10 minutes more. Remove from the pans and cool on wire racks.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 28.3 g, Cholesterol 26.5 mg, Fat 4.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 2.7 g, Sodium 140.7 mg, Sugar 18.8 g
GLAZED BLUEBERRY BUCKLE
This delicious blueberry dessert can be served as a dessert with a meal or a breakfast dish. It's wonderful!
Provided by DJB2792
Categories Breakfast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Blend flour, sugar, baking powder, shortening, salt, milk and eggs.
- Beat for 30 seconds.
- Stir in blueberries.
- Sprinkle with topping.
- Bake 50 minutes at 375 degrees.
- Drizzle immediately with glaze.
Nutrition Facts : Calories 582, Fat 18.8, SaturatedFat 8, Cholesterol 55.6, Sodium 538.4, Carbohydrate 98, Fiber 2.6, Sugar 56.5, Protein 7.5
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- Make the cake: Whisk together the flour, sugar, baking powder, salt, and (if using) lemon zest in a large mixing bowl. In a smaller bowl, stir together the non-dairy milk vinegar and lemon paste (if using). Stir in the melted butter and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Do not over mix.
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