Blueberry Buckle with Lemon Syrup
Ingredients
Topping
-
5
tablespoons
unsalted butter, cubed and chilled
-
½
cup
sugar
-
½
cup
flour
-
½
cup
oats
Batter
-
6
tablespoons
unsalted butter, at room temperature
-
1
cup
sugar
-
1
tablespoon
lemon zest
-
1 ½
cups
all-purpose flour
-
1
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
salt
-
2
large
eggs, at room temperature
-
½
cup
Greek yogurt, full-fat, at room temperature
-
2
cups
blueberries, fresh or frozen
Lemon Syrup
-
⅓
cup
sugar
-
½
cup
lemon juice or lime juice
Instructions
- Preheat the oven to 350°F and butter a 9-inch square cake pan.
- For the topping, mix cold butter, sugar, flour, and oats by hand until crumbly, then refrigerate.
- For the batter, cream together butter, sugar, and lemon zest until light and creamy.
- Add eggs one at a time, fully incorporating each before adding the next.
- In a separate bowl, mix flour, baking powder, baking soda, and salt.
- Add half of the flour mixture to the creamed mixture, mixing just enough to incorporate.
- Stir in Greek yogurt, then add the remaining flour mixture and mix until barely incorporated.
- Gently fold in the blueberries without overmixing.
- Pour the batter into the prepared pan and smooth the top, then add the topping.
- Bake for 50-55 minutes until lightly browned and set in the center.
- While baking, prepare the syrup by heating lemon juice and sugar until thickened.
- Remove the buckle from the oven and pour the warm syrup over it, allowing it to soak in.
- Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Nutrition Facts (estimated)
Servings
9
Calories
442
Total fat
16g
Total carbohydrates
71g
Total protein
6g
Sodium
181mg
Cholesterol
74mg
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