Name: Lemon Glazed Blueberry Buckle
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 16 servings
Cuisine: American
Ingredients: ½ cup (1 stick) unsalted butter , at room temperature; ¾ cup granulated sugar; 1 large egg; ½ cup whole milk; 2 teaspoons baking powder; ½ teaspoon salt; 2 cups all-purpose flour; 2 ½ cups fresh blueberries; 1 cup firmly packed light brown sugar; 1 cup all-purpose flour; 1 teaspoon ground cinnamon; ½ cup (1 stick) unsalted butter , cut into pieces at room temperature; 1 cup powdered sugar; Zest of 1 lemon; Juice of ½ lemon , add more if needed; 2 tablespoons honey or vanilla-flavored greek yogurt , optional; ¼ teaspoon vanilla extract

This award-winning lemon glazed blueberry buckle combines tender cake, juicy berries, crumbly streusel, and tangy glaze. Perfect for breakfast or dessert.

I used to be the person who picked around fresh blueberries in fruit salad. Then I found this recipe from Kathleen King of Tate's Bake Shop, featured in Annie Falk's Hamptons Entertaining cookbook. It won first place for best blueberry dessert at a Maine competition, so I had to try it. One bite of the tender cake, juicy berries, crumbly streusel, and bright lemon glaze and I was hooked.

Why You’ll Love This Lemon Glazed Blueberry Buckle

It's a first-place winner from a Maine blueberry dessert competition, so you know it's good.
The combination of textures is incredible: soft cake, juicy blueberries, crunchy streusel, and tangy lemon glaze.
Made with simple pantry ingredients, it works equally well for breakfast or dessert.

Key Ingredients for the Best Blueberry Buckle

Fresh blueberries: The recipe uses 2.5 cups of fresh blueberries for intense flavor and texture. Look for plump, firm berries that are deep blue with a silvery bloom.
Unsalted butter: Used in both the cake and streusel, unsalted butter lets you control the salt level. Make sure it's softened for the cake batter but cold for the streusel to get that crumbly texture.
Lemon: Both zest and juice go into the glaze. Use a fresh lemon for the brightest flavor, bottled juice won't taste as lively.

Kitchen Tools for Making This Blueberry Buckle

8- or 9-inch square baking pan (buttered)
Hand mixer or stand mixer for creaming butter and sugar
Pastry cutter or your hands for mixing the streusel
Mixing bowls (large and medium)
Whisk for the glaze
Cake tester or toothpick to check doneness

Tips for Making This Blueberry Buckle Right Every Time

For the streusel topping, mix the brown sugar, flour, cinnamon, and butter with a pastry cutter or your fingers until the mixture is crumbly. Spread it evenly over the batter and don't press it in.

Fold the fresh blueberries into the batter gently, taking care not to overmix. A spatula works better than a mixer at this stage.

Bake the buckle for 45 to 50 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Let it cool completely in the pan before adding the lemon glaze, otherwise the glaze will run right off.

Expert Tips for a Perfect Lemon Glaze

The lemon glaze is versatile. For a thicker, creamier glaze, whisk in a tablespoon of honey or vanilla Greek yogurt as the recipe suggests. If you want a thinner, more pourable glaze, add extra lemon juice a teaspoon at a time. Always zest the lemon before juicing, it's much easier.

How to Make a Crunchy Streusel Topping

The key to a crunchy streusel is cold butter. Cut it into small cubes and work it into the flour-sugar mixture quickly with a pastry cutter or your fingers. Stop when the mixture looks like coarse meal with some pea-sized butter lumps, those lumps will melt into crispy pockets during baking. Sprinkle the streusel evenly over the batter and don't press it down, you want a loose layer that bakes up crunchy.

Delicious Variations to Try

If you want to change things up, substitute half the blueberries with raspberries or blackberries for a mixed berry buckle. For a more pronounced lemon flavor, add a teaspoon of lemon zest to the cake batter along with the wet ingredients. The glaze can be made with lime or orange juice instead of lemon for a different citrus twist. For the streusel, a pinch of ground nutmeg or cardamom alongside the cinnamon adds warmth.

How to Serve This Blueberry Buckle

This blueberry buckle works beautifully as both a breakfast cake and a dessert. For brunch, serve it warm with a cup of coffee or a glass of cold milk. As a dessert, a scoop of vanilla ice cream or a dollop of whipped cream makes the lemony glaze even more luxurious. You can also dust with extra powdered sugar for a pretty presentation.

How to Store Leftover Blueberry Buckle

Store leftover blueberry buckle in an airtight container at room temperature. It stays fresh for up to 2 days on the counter or up to 5 days in the refrigerator.

Can You Freeze Blueberry Buckle?

Yes, you can freeze this buckle for up to 3 months. Let it cool completely, then wrap the entire cake or individual slices tightly in plastic wrap and foil. Thaw overnight in the fridge, then warm in a 300°F oven for about 10 minutes to crisp up the streusel. Add the lemon glaze after reheating for the best texture.

The Best Way to Reheat Blueberry Buckle

To bring back that just-baked texture, reheat individual slices in a 300°F oven for 5 to 7 minutes. This warms the cake and crisps the streusel without drying it out. The microwave works in a pinch but the streusel will turn soft. If reheating a whole cake, cover it with foil and warm at 300°F for 15 to 20 minutes.