Blueberry Buckle

Blueberry Buckle adapted from David Lebovitz


4 Tbsp (55 g) unsalted butter

1/2 cup (100 g) sugar

1/3 cup (45g) flour

1/2 tsp ground cinnamon


6 Tbsp (85 g) unsalted butter at room temperature

1 Cup (200g) sugar

Zest of 2 lemons (use the same lemons for the syrup below)

1 1/2 Cups (230g)+2Tbsp flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

2 large eggs, room temperature

1/2 Cup buttermilk or milk with lemon

3 Cups (475 g) blueberries

Lemon Syrup

1/3 Cup (65 g) sugar

Juice of 2 medium lemons (6 Tbsp, 90 ml)

2 Tbsp Blueberry-Rhubarb jam


1. Preheat oven to 350 F. Butter a 9-inch square pan.

2. Make the topping by crumbling together the butter, sugar, flour and cinnamon with your hands or a pastry blender.

3. Make the batter – in the bowl of a stand mixer fitter with the paddle attachment, or by hand in a bowl using a spatular or wooden spoon, cream the butter, sugar and lemon zest together until light and creamy – about 3 minutes. Add the eggs one at time, stopping the mixer a few moments after you add each egg to scrape down the sides of the bowl.

4. Whisk together the flour, baking powder, baking soda, salt, and cinnamon or nutmeg into a medium-sized bowl. With the mixer on low speed, add half the flour mixture, then stir in the buttermilk.

5. Add the remaining flour mixture, mixing just enough so it’s barely incorporated (there will still be dry bits of unincorporated flour), then remove the mixer bowl from the machine and using a flexible spatula to gently fold the blueberries in, just until they are incorporated. Do not overmix – you don’t want to smash the blueberries and stain the batter.

6. Scrape the batter into the prepared baking pan and smooth the top. Strew the topping over the blueberry batter and bake until the buckle is lightly browned on top and feels just set in the center. It will spring back lightly when you touch the center. It will take about 55 minutes.

7. When the buckle is almost finished baking, make the syrup by heating the lemon juice and sugar in a small saucepan over medium heat, cooking it until it thickens. The Buckle is done when the bubbles get larger, and when removed from the heat (which you might want to do a couple of times while its’ cooking to check), the consistency will be like warm maple syrup. It will take about 5 minutes.

8. Remove the buckle from the oven and pour the warm lemon syrup over it, letting it soak in. Serve the buckle when it is cool enough to slice. It’s good warm or at room temperature. Whipped cream, vanilla ice cream, or white chocolate-fresh ginger ice cream make nice accompaniments, although none are really necessary.