Blueberry Buckle with Lemon Sauce
“This recipe is a family favourite, 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 flavour of the blueberries.” —Maureen Carr, Carman, Manitoba
| Servings | Prep Time | Cook Time |
| 9servings | 20minutes | 45minutes |
| Servings | Prep Time |
| 9servings | 20minutes |
| Cook Time |
| 45minutes |
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1/2 cup 2% milk
- 1/2 cup butter, melted
- 2 cups fresh or frozen blueberries, thawed
- Topping
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 cup cold butter, cubed
- Lemon Sauce
- 1/3 cup sugar
- 1 tbsp cornstarch
- 1 tsp grated lemon zest
- 1 cup water
- 1 tbsp butter
- 1 tbsp lemon juice
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- 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 centre 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.
Recipe Notes
Nutrition Facts
1 piece: 402 calories, 18g fat (11g saturated fat), 68mg cholesterol, 285mg sodium, 57g carbohydrate (30g sugars, 2g fibre), 5g protein.
