If I was faced with only one thing to eat for the rest of time, it would be this lemon blueberry buckle. It is BURSTING with fresh blueberries, has a buttery streusel topping, and a fluffy, light and tender lemon cake. It is the PERFECT summer treat, and with only minimal ingredients, you can be digging into this buckle in no time.
Why you will love this lemon blueberry buckle
- The cake. The cake texture is super light, moist and fluffy. It is made with cake flour, which leads to a very tender and moist crumb. It is an oil and butter based cake, so it has a significant amount of moisture that basically makes every bite of cake melt in your mouth.
- The streusel. This cake is topped with a streusel crust - it has a sweet buttery flavor and adds a great contrast in texture.
- The blueberries. The blueberries are the star ingredient! This buckle is bursting with fresh blueberries. And since summer is the season for berries, make sure you are using fresh berries, not frozen.
- Blueberries: make sure to use fresh berries - rather than frozen. Frozen berries will thaw and become mushy and liquidy. We don't want that.
- Lemon: since this is a lemon blueberry buckle, we obviously need lemons! We toss the blueberries with lemon zest to achieve that lemony flavor. We also use lemon extract in the cake batter. It's not necessary, but it adds a spectacular lemon flavor.
- Cake flour: please, please, please do not sub out the cake flour with all purpose flour! First of all, they are not a one to one swap. Second of all, the cake flour adds such a moist and tender crumb. Cake flour is a lower protein flour which is milled to a finer consistency, so a cake made with cake flour will have a tighter crumb.
- Granulated sugar: granulated sugar adds the perfect amount of sweetness to the cake. We also use granulated sugar in the streusel topping.
- Fats: we use a combination of unsalted butter and vegetable oil in this cake. Both of these add to the moistness of the cake. We also add whole milk for extra moisture and to thin out the batter a bit.
- Toss the blueberries with the lemon zest.
- Make the streusel by combining the granulated sugar, all purpose flour and melted butter.
- Make the cake batter. Pour the batter into an 8 inch springform pan. Layer with the blueberries, followed by the streusel.
- Bake for 40-45 minutes at 350 degrees Fahrenheit.
- Let cool, top with ice cream/powdered sugar/whipped cream and enjoy!
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Lemon Blueberry Buckle
- 2 cups (305 grams) fresh blueberries
- 1 tablespoon lemon zest about one large lemon
- ⅓ cup (67 grams) granulated sugar
- ⅔ cup (84 grams) all purpose flour spooned and leveled
- ¼ cup (57 grams) unsalted butter melted
- 1 ½ cups (180 grams) cake flour spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (57 grams) unsalted butter room temperature
- ¼ cup (50 mL) vegetable oil
- ¾ cup (150 grams) granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract optional
- ½ cup (120 mL) whole milk room temperature
- Preheat oven to 350 degrees Fahrenheit and line the bottom of an 8 inch springform pan with parchment paper. If you are greasing the pans with spray, make sure to NOT overspray otherwise the sides/edges of the cake will brown/crisp up because of the excess fat from the spray. Set pan aside.
- For the blueberries: In a small bowl, toss together the blueberries and lemon zest. Set aside.
- For the streusel: In another small bowl, whisk together the granulated sugar and all purpose flour. Pour in the melted butter and mix until the mixture resembles wet sand. Set aside.
- For the cake: In a medium-sized bowl, whisk together the cake flour, baking soda and salt. Set aside.
- In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and oil together on medium-high speed until completely combined. This will only happen if the butter is fully at room temperature. About 2-3 minutes.
- With the mixer on low speed, stream in the granulated sugar then beat on medium speed until combined and fluffy. 1-2 minutes.
- Add the eggs, one at a time, mixing well on low speed in between each addition, scraping down the sides and bottom of the bowl as necessary. I normally scrape the sides and bottom after every egg addition. Add the vanilla extract and lemon extract (if using) and mix on low-medium speed until combined.
- With the mixer on low, add half of the dry ingredients. Once almost fully incorporated, add half of the milk and mix until almost combined. Repeat this with the other halves of the dry ingredients and the milk. Do not over mix.
- Pour the batter into your prepared pan. Sprinkle the blueberries on the cake batter in an even layer, gently patting them into the cake batter with your hand. Sprinkle the streusel on top of the blueberries and lightly pat it into the cake batter as well. Bake for 40-45 minutes - the streusel will be golden and the blueberries will be bubbling. A toothpick inserted into the center of the cake will come out clean. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- I like to scrape down the bottoms and sides of the bowl every time after I add a new ingredient, this will ensure the cake is properly mixed.
- This cake can be baked in a 9 inch springform pan as well. The bake time will vary.
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!