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Lemon Blueberry Buckle

A rustic, comforting dessert that combines fresh lemon and juicy blueberries with a tender cake base and crunchy streusel topping.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8
Calories: 285
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup butter, softened
  • 1 large egg
  • ¾ cup whole milk
  • 2 lemons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1½ cups fresh blueberries
For the streusel topping
  • ½ cup all-purpose flour
  • ⅓ cup brown sugar
  • ⅓ cup cold butter, cubed
  • 1 teaspoon cinnamon

Method
 

Instructions
  1. Preheat oven to 375°F and grease a 9-inch square baking dish.
  2. Whisk flour, sugar, baking powder, and salt in a large bowl.
  3. In another bowl, cream the softened butter until light. Beat in the egg, then gradually add milk, lemon zest, and juice.
  4. Pour the wet ingredients into the dry mixture, stirring just until combined. Gently fold in blueberries, being careful not to overmix.
  5. Mix flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
  6. Spread batter evenly in your prepared pan. Sprinkle streusel topping over the surface.
  7. Bake for 40-45 minutes until golden brown and a toothpick inserted in center comes out with just a few moist crumbs.

Notes

Use frozen blueberries if fresh aren't available (don't thaw first). Greek yogurt can replace milk for extra tang. Store covered at room temperature for 2 days or refrigerated for up to 5 days. Freeze wrapped portions for up to 3 months. Don't overmix the batter as this creates tough, dense results. Use cold butter for the streusel to create better texture.