Blueberry Buckle With Lemon Sauce Recipes

BLUEBERRY BUCKLE RECIPE WITH LEMON GLAZE

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.

BLUEBERRY BUCKLE WITH LEMON SAUCE

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.

LEMON BLUEBERRY BUCKLE

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.