Blueberry Lemon Buckle
A tender lemon cake packed with blueberries under a cinnamon crumb. Breakfast, dessert, or both.
Every July we pick more blueberries than any family could reasonably eat. This buckle is where most of them end up.
A buckle is just a coffee cake with so much fruit that it sinks and "buckles" under the crumb. It is very forgiving, which is the best thing a summer recipe can be.
Sweets · Easy
Blueberry Lemon Buckle
A tender lemon cake packed with blueberries under a cinnamon crumb. Breakfast, dessert, or both.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Makes
- 9 squares
Scaled from the original 9 squares. Pan sizes and bake times may need a little nudge.
Ingredients
For the cake
For the crumb topping
Method
Heat the oven to 375°F and butter a 9-inch square pan.
Whisk the flour, baking powder and salt together.
Beat the butter, sugar and lemon zest until fluffy, then beat in the egg.
Add the flour mixture and milk in turns, mixing just until combined. Fold in the blueberries and spread the batter in the pan.
Rub the topping together with your fingertips until it looks like wet sand, then scatter it over the batter.
Bake 40 to 45 minutes, until a toothpick comes out clean. Let it cool 20 minutes before cutting.
Tip: tap a number to tick off a step. Timers keep running while you scroll.
Notes, tips & swaps
- Frozen blueberries work. Don't thaw them, and toss them in a spoonful of flour first.
- It keeps 3 days covered on the counter, if it lasts that long.
Tools I used
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