Lemon blueberry buckle from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson

  • blueberries
  • buttermilk
  • lemons
  • nutmeg
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • trudys_person on July 30, 2020

    Excellent! This came out so well - nice texture, nicely tart and fruity flavour. Will definitely make again!

  • TrishaCP on April 07, 2013

    I've made several versions of blueberry buckle previously, and I like the tart acid hit from the lemon and buttermilk in this version. The crumb topping is different from most buckles too. Per the recipe, I left it in the freezer while preparing the rest of the cake. Where I deviated from the recipe is that I completely forgot about the crumb topping until after the cake was baked and consumed, so I can't comment on that portion of the recipe. But I'll look forward to trying that part next time!

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Reviews about this recipe

  • Serious Eats

    ...adds an extra tang to the blueberries with the additions of buttermilk to the cake batter, and a lemon glaze on top. Authors...claim that a buckle makes a great breakfast - I'm not going to argue.

    Full review
  • Wednesday Chef

    ...wait until the cake cools completely to eat it, which may seem like torture, but ends up being fantastic. Because: the cake mellows out; the blueberries cool into squidgy little blue pockets...

    Full review
  • I Made That!

    "Rustic Fruit Desserts" just does NOT disappoint! It’s like they put a vacuum into my brain and sucked out all the recipes I ever wanted and made a book...Today I made this buckle, my favorite so far.

    Full review