Lemon Blueberry Buckle
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.
Key ingredients
- 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.
Steps
- 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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Yield: 12 slices
Lemon Blueberry Buckle
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.
Ingredients
Blueberries
- 2 cups (305 grams) fresh blueberries
- 1 tablespoon lemon zest, about one large lemon
Streusel
- 1/3 cup (67 grams) granulated sugar
- 2/3 cup (84 grams) all purpose flour, spooned and leveled
- 1/4 cup (57 grams) unsalted butter, melted
Cake
- 1 1/2 cups (180 grams) cake flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (57 grams) unsalted butter, room temperature
- 1/4 cup (50 mL) vegetable oil
- 3/4 cup (150 grams) granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract, optional
- 1/2 cup (120 mL) whole milk, room temperature
Instructions
Cake
- 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.
Notes
- 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?Let us know how it was!
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!
Do you have to make this in a springform pan?
It doesn’t have to be baked in a springform pan! It’s just easier to remove the cake from the pan after it bakes.
If you don’t have a springform, cut strips of parchment paper that hang outside the pan. Use them as handles to lift out your cake
I picked some fresh blackberries yesterday, and wow! This cake is delicious, moist and my family loves it. I made one yesterday and making another today to send to my husband’s office. Thank you!
I am so happy to hear that! Thank you so much 🙂
My blueberries were a little tart, but this still came out incredible! I didn’t have a springform pan so I did struggle a little to get it out so I would use one if you have one.
Awe I’m sorry about your blueberries!! But I am so glad you enjoyed 🙂
Made this beautiful cake this morning. I used fresh lemon juice in the cake. Very light and perfect lemon flavour. Family loved it. Only small thing was that my blueberries all sunk to the bottom. I think I pressed them in to the cake too much. Oops.
Hi Nicola! Yay!! I am so happy you liked it! I am sorry to hear about your blueberries sinking, but I am sure it was still delicious 🙂
I think if you toss the blueberries in a little flour it helps them to not sink
Can I make this 1-2 days ahead? Do I just store in fridge or do I wrap it with cling wrap to avoid drying the cake?
I would wrap it in cling wrap and store in the fridge. Just make sure it is COMPLETELY air tight otherwise it’ll dry out.
I substituted 1-1 gluten free flour so my husband could indulge with me. Delicious!
I’m glad the gluten free flour worked!! Thanks for giving the recipe a try 🙂
Hi, this recipe sounds too delicious not to make so can you tell me the difference between cake flour and all purpose flour please. Is it that one is self-raising and one plain flour?
Hi! 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 and softer crumb. They are not a 1-1 swap, so I highly suggest sticking with cake flour if you can!
Cake flour ( bleached flower ) is banned in Europe for health reasons, so you won’t find it here , use all purpose flour , mine turned up really well
You can make a cake flour substitute with 1 3/4 cup flour and 3/4 cup corn starch, sift or whisk together.
How long will this cake keep? And how do you store it? Thank x
If you put it in a completely airtight container, it should last for 4-5 days. I like to cut it into slices, put it in a tupperware and leave it at room temperature.
Looks amazing!! How much longer/shorter should I bake it if I only have a 9-inch spring form pan?
Since a 9-inch springform pan is bigger, the cake will be shorter and therefore will require less bake time. I would start checking it at around 35 minutes 🙂
Made this recipe for my family as a special summer treat while the fresh blueberries are plentiful here in the Northeast U.S. Delicious! My family loved it .I mixed in a teaspoon of lemon flavoring to the wet ingredients because I didn’t have a lemon on hand for the lemon zest. I pretended I was a pioneer woman and persevered . Looking forward making this with the lemon zest next time. Warm regards, Carin.
Hi Carin! Thank you so much for trying! So glad you and your family enjoyed!
Could I use fresh cherries instead of blueberries?
I’m not sure how that will turn out, I have never tried it. Please let me know how it goes if you give it a try!
Do you think this would work using a cupcake tin and make them almost like muffins?
I’ve never tried it so I cannot guarantee it, but I imagine it could work. If you give it a try, please let me know how it turned out 🙂
Can I make with frozen blueberries?
Hi there! I suggest making them with fresh blueberries. Frozen blueberries will thaw and there will be too much moisture which will affect the bake time/texture/consistency, etc.
I made them with frozen blueberries since I didn’t have fresh blueberries at hand and it turned out perfect. What I did is I waited for the blueberries to partly thaw, drained out the excess liquid, and then tossed them in a bit of flour. The cake turned out really well and I haven’t found that they impacted the colour nor the moistness of the cake.
I made this cake with a few changes and it was lovely! Cake: all butter, coconut sugar, spelt flour + cornstarch for a tender crumb, with blueberries and plums. Streusel: mix of spelt and oat flour with oats. I’m looking forward to making it again, it’s just delicious.
Hi Kay! I am so glad it worked with all the substitutions!! Thanks for giving it a try 🙂
Hi! I just tried this out for the first time and my streusel completely absorbed into the cake, so you know why that might be? I’ve never had that happen before and followed the recipe to a T. Smells amazing though!
Hi Sabrina! I am so sorry that happened to you, I have never heard of that happening before. Did you press it into the batter a little too much?
This happened to me at the edges, I think my streusel crumbles were too small. Only the larger ones remained.
I did used this recipe a week ago or so and my family loved it especially because it wasn’t to sweet so my dad (who’s diabetic) could have it. Thank you so much for sharing this recipe!?
Thanks so much, Rachel!
First time with this recipe and everything went just perfect. Looked great and tasted awesome; all family joined for tea and surprised them with this! Most loved element, of course: the streusel!
Thanks for sharing 🙂
I’m so glad! Thanks for trying it!
Delicious recipe! If I make it again, I would add extra lemon flavour (maybe even double it), since the lemon is very subtle. I also didn’t have cake flour so I used AP flour and took 3tbs out of the 1 1/2 stated cups. I also added a sprinkle of crunchy sugar rocks on top. Really great!!
I am glad to hear you enjoyed!! Thanks for giving the recipe a try 🙂
I just made this tonight and OMG it was *chefs kiss*
I didn’t have the lemon extract which I can definitely see it making it even better. My whole family loved it!
Awe thank you so much!!
Can I substitute almond milk for the regular milk?
I have never tried it, but yes I believe you can.
Amazing !! Always turns out so well. Thank you for the recipe :))
I’m so glad! Thanks, Freya!
I made the recipe today using unsweetened almond milk and it turned out great!
Amazing! Thanks for trying it and leaving a review, Sue!
I made this so many times over the summer at request from my husbands and daughter. I didn’t need convincing! I new firm favourite for sure. Amazing fresh from the oven but it just gets better every day!
Only thing I would say is we can’t taste the lemon. And I’ve added more every time and still can’t. It certainly is amazing as it is but I’d love to have it with a proper lemon zing too.
Hi Hana! Thanks so much for trying it and I am so glad you enjoyed.
I made this recipe for the first time on Sunday and even though it looked beautiful and tasted really nice, I felt something was missing. It was very moist and people loved it. However I felt I could have done better.
So I tried a second time and it was day & night!! This cake is a crowd pleaser, it is not too sweet, not too dense and not too fruity. The texture is divine and it is soo hard to stop eating it! Absolutely addictive.
I did not use cake flour as it does not exist in Australia but it turned out perfectly fine. I used a substitute but you can make cake flour yourself which seems fairly easy to do.
First time I believe where I went wrong is while doing the cake batter, being unorganised I was taking breaks in between adding/mixing ingredients as I was using a hand mixer whereas the second time, I kept the hand mixer constantly on while adding ingredients.
Absolutely recommend this recipe, it’s absolutely wonderful and I love how clear and details the instruction are!
Thank you for this recipe !
Wow, thank you so much Isabelle! I am so happy you gave it another shot and that you loved it! Thanks so much for taking the time to leave a review.
I found this recipe online and am very glad I tried it. It was beautiful-wish I could send a pic. I decided to dust it with confectioners sugar, which made it more festive. I also didn’t taste the lemon zest as much as I would have liked. Next time I’ll try extract since I know lemon with vanilla are such complimentary flavors. I will also put fewer blueberries near the center of the cake before baking. Even though it was thoroughly cooked, I think the water from the fruit added to my baking time. It’s a lovely recipe, and yes, not too sweet, which is important to so many of us. Can’t wait to make this for my next family party!
Thank you so much Alice! I am glad you enjoyed!!
Made this Lemon Blueberry Buckle last week, my husband couldn’t get enough of it and bought more blueberries to make it again. Waiting for it to cool and enjoy. Delicious.
Thank you so much Sally!!
This buckle is delicious! I love the fresh lemon flavor, and appreciate that it’s not too sweet. I added a simple lemon glaze to mine, and it was perfect!
I am glad you liked it!! And the lemon glaze sounds delicious!
I saw this photo months ago on Instagram. I finally made it last week and tastes as good as visually advertised, delicious! I’ll be baking more and thank you.
Thanks Susan! So glad you enjoyed.
I just made this recently, it was so good. I loved the crumble especially and the flavors had a perfect balance. ?
I followed the recipe but it didn’t work. The streusel sunk completely and then the cake wouldn’t set. It started to burn on the top but was raw in the middle. Had to throw it in the garbage. Disappointing.
Sorry to hear the recipe didn’t work for you, Jen. Did you happen to weigh your ingredients using a kitchen scale?
Our favorite blueberry recipe. Sometimes we add a lemon icing drizzle too.
Awe thank you!! I am so glad you like it.
LOVE LOVE LOVE!! This is now my only buckle recipe. I use 1 pound of blueberries (or whatever fruit I’m using) because who doesn’t love extra fruit!
I’m so glad!!!! Thanks so much for trying!
Can you use a loaf pan? how long would you suggest I bake for.
I wouldn’t – a loaf pan would be too small for this recipe. 8×8/9×9 inch square pans or a 9 inch pie dish are good alternatives!
What size of pan did you use?
8 inch springform pan
Hi Jess,
I made this today and what a sight to behold ! Not only is it stunningly beautiful but it was an easy recipe to follow. Cannot wait to try this tonight. I read every single review and I followed your recipe to a tee but added another 1/2 cup of berries which fit in perfectly on top and I added both lemon extract and squeezed a half of lemon in the batter as I thought the zest would not be enough and our family loves blueberries and lemon. Thank you for this wonderful recipe, I am certain it will be a keeper.
Jan McDonough
Schenectady, New York
Thank you so much Jan!! I hope everyone enjoys!