Blueberry Buckle with Lemon Sauce

Photo: psfreeman

Serve warm as dessert, plain or with a scoop of ice cream or cold as a coffee cake. The lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. Recipe published in Reminisce June/July 2008.

Yield: 9 servings ( Serving Size: and 1 cup sauce )
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Ingredients

  • 2 cup(s) all-purpose flour
  • 1/3 cup(s) sugar
  • 2 teaspoon(s) baking powder
  • 1/4 teaspoon(s) salt
  • 1 egg
  • 1/2 cup(s) 2% milk
  • 1/2 cup(s) butter, melted
  • 2 cup(s) fresh or frozen blueberries, thawed
  • Topping:
  • 1/2 cup(s) sugar
  • 1/3 cup(s) all-purpose flour
  • 1/2 teaspoon(s) ground cinnamon
  • 1/4 cup(s) cold butter, cubed
  • Lemon Sauce:
  • 1/3 cup(s) sugar
  • 1 tablespoon(s) cornstarch
  • 1 teaspoon(s) grated lemon peel
  • 1 cup(s) water
  • 1 tablespoon(s) butter
  • 1 tablespoon(s) lemon juice

Preparation

  1. • In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg, milk and butter; add to dry ingredients just until moistened. Spread into a greased 8-in. square baking dish. Top with blueberries.
  2. • For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberries.
  3. • Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted near the center comes out clean.
  4. • In a small saucepan, combine the sugar, cornstarch and lemon peel; gradually stir in water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and lemon juice. Serve warm with buckle.
December 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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