Here is the perfect summer recipe to use the seasons delicious blueberries. This blueberry buckle is super moist and bursting with fresh blueberries, topped with an amazing crunchy crumb topping and a lemon glaze. You really can’t go wrong. I would probably call it a blueberry coffee cake because it goes perfectly with a cup of coffee, but who am I kidding, it goes perfectly anytime of day! So I left the name alone. It kind of reminds me of a blueberry muffin but made better with the topping.
The only changes I made to this was to add a vanilla to the batter because I love vanilla in all baked goods, and to replace the whole milk called for with buttermilk. I think buttermilk really helps to moisten baked goods so I went with it and it worked. I also added a pinch of salt to the topping because I think salt balances flavor in sweet baked goods. But don’t worry about adding it if you use salted butter instead. I know the list of ingredients can make it seem complicated but this really comes together quick. It is actually good with or without the lemon glaze but I like the flavor the glaze adds. Don’t wait to try this one, it really is that good 🙂
Blueberry Buckle
Ingredients
For the cake
- 1/2 cup of unsalted butter softened to room temperature
- 3/4 cup of granulated sugar
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups unbleached all purpose flour
- 2 and 1/2 cups fresh blueberries
For the crumb topping
- 1 cup of all purpose flour
- 1 cup of packed brown sugar
- 1 teaspoon of cinnamon
- 1/4 teaspoon of salt
- 1/2 cup unsalted butter softened to room temp and cut into pieces
For the lemon glaze (optional)
- 1 cup powdered sugar
- zest of 1 lemon
- Juice of 1/2 of a lemon- add more if needed for consistency
- 1/4 teaspoon of vanilla
Instructions
- Preheat oven to 375°. Lightly grease a 9 inch square baking pan.
For the cake
- With a mixer, cream the butter and sugar until light and fluffy. Beat in the egg, buttermilk, vanilla, baking powder and salt. Mix until combined- batter may curdle a bit, this is o.k.
- Stir in half the flour until combined, then stir in the remaining half. Batter will be thick. Gently fold in the blueberries. Spread the batter evenly into prepared pan. Set aside.
For the crumb topping
- Combine the flour, brown sugar, cinnamon and salt in a bowl. Add in butter and mix with fingers or pastry blender until crumbly. I use my fingers and just keep tossing the butter with the dry ingredients and pressing them together to form a very coarse crumb mixture. Spread this evenly on top of the batter.
- Bake cake in preheated oven about 45 to 50 minutes or until a toothpick comes out clean in the center. Cool completely on a wire rack.
For the glaze
- While the cake is cooling, whisk all the glaze ingredients together in small bowl until smooth. Add additional lemon juice to get the consistency you want for drizzling on the cake. Once the cake is cooled, either drizzle then cut to serve, or cut into pieces then drizzle with glaze.
Notes
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I just came across your web sight,you’re recipes look amazing and I think I’m going to start with the blueberry crumble.
enjoying reading your recipes,thank you for sharing your culinary skills.
You’re photography is fantastic as well.
Thank you 🙂