Lemon Blueberry Buckle Cake

This delightful Lemon Blueberry Buckle combines the bright, citrusy notes of fresh lemon with sweet, juicy blueberries in a perfectly tender coffee cake. Topped with a lemony crumb topping, it’s an elegant twist on a classic breakfast treat.

Each bite delivers the perfect balance of tangy and sweet flavors, while the crumb topping adds a delicious buttery crunch. It’s the kind of cake that feels equally at home at a weekend brunch or alongside your afternoon coffee.

Why You’ll Love This Recipe

• Perfect blend of tart lemon and sweet blueberries for a balanced flavor
• Buttery crumb topping adds delightful texture and extra lemony goodness
• Simple ingredients you likely already have in your pantry
• Makes a beautiful presentation without complicated techniques

What is a Buckle?

A buckle is a traditional coffee cake made with fresh fruit folded into the batter, then topped with a streusel topping. As it bakes, the cake “buckles” around the fruit, creating a beautiful rustic appearance.

Ingredients

• All-Purpose Flour: Creates the foundation for both the cake and crumb topping. For best results, measure by spooning into measuring cups and leveling off.
• Fresh Blueberries: Provide bursts of sweet flavor and moisture. Check out our guide to freezing fruit if you want to save some for later.
• Lemon: Both the zest and juice are used to infuse bright citrus flavor throughout. Similar to our lemon poppy seed coffee cake, the fresh lemon makes all the difference.
• Unsalted Butter: Used in both cake and topping, butter adds richness and helps create that perfect crumb texture.
• Whole Milk: Provides moisture and richness to the cake batter.

Substitutions and Additions

• Milk: Can substitute with buttermilk or plant-based milk alternatives.
• Berries: Try raspberries or a mixed berry combination like in our berry cinnamon margarita for a different twist.
• Citrus: Orange zest and juice can be substituted for a different flavor profile.

Instructions

• Place top oven rack in the center position and pre-heat oven to 375°F. Grease an 8”x8” baking pan with some melted butter or non-stick cooking spray and set aside.
• Prepare the lemon crumb topping by combining the sugar, all-purpose flour, lemon zest, and unsalted butter in a mixing bowl. Stir with a fork to combine, cutting the butter with the tines until it is broken down into small pieces and the mixture achieves a crumb-like texture, as shown.  Set aside. 

• For the batter, combine the flour, baking powder, and salt in a large mixing bowl and stir to combine. Set aside.

• Cream three-quarters cup white sugar with a quarter-cup unsalted butter in another large mixing bowl.

• Add the egg and beat until blended, then add the milk and lemon juice and continue blending until thoroughly combined. Use a spatula to scrape the sides of the bowl, as needed, throughout this process.

• Gradually beat the dry ingredients into the wet ingredients until completely incorporated into the batter, as shown. 
• Fold in the blueberries and lemon zest with a spatula until evenly distributed throughout. Then pour the batter into the prepared baking dish and spread into an even layer.

• Add the lemon crumb mixture on top and spread into an even layer, as well.
  
• Place the baking dish in the pre-heated oven and bake for 25-30 minutes, or until golden brown on top and a toothpick inserted in the center of the cake comes out clean. Do not overbake.

• Remove from oven and cool completely. If desired, sprinkle with some powdered sugar, as shown, right before serving. Enjoy! 

Recipe Tips

• Bring egg and butter to room temperature for best results
• Don’t overmix after adding flour to keep cake tender
• Check cake at 20 minutes to prevent over-browning
• Toss blueberries in a bit of flour to prevent sinking

Serving Suggestions

Serve this buckle warm or at room temperature. It pairs wonderfully with our vanilla chai latte or as part of a brunch spread alongside our easy breakfast burritos. For dessert, try it with a scoop of vanilla ice cream.

Storage & Reheating

Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap well in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator. Reheat individual slices briefly in the microwave if desired.

Recipe FAQ

Can I use frozen blueberries instead of fresh?

Yes, but don’t thaw them first. Add them frozen to prevent color bleeding into the batter.

Why did my blueberries sink to the bottom?

Tossing blueberries in a tablespoon of flour before adding to the batter helps prevent sinking.

Can I make this ahead?

Yes, you can prepare the night before. It actually tastes even better the next day as the flavors develop.