Blueberry Buckle
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20
A nice white cake with blueberries and lemon zest for a base, and an oat and pecan crisp streusel baked on top.
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ¼ cup milk
  • 2 cups all purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 12 ounces fresh blueberries, rinsed and stems removed
  • ½ cup all purpose flour
  • ½ cup oats
  • ½ cup chopped pecans
  • ⅓ cup brown sugar
  • ⅓ cup granulated sugar
  • ⅓ cup unsalted butter, melted
  1. Preheat the oven to 350 degrees.
  2. In the bowl of an electric mixer, cream the butter, sugar and brown sugar until light and fluffy. Add the eggs, one at a time and mix between each addition. Add the lemon juice, lemon zest and vanilla, and mix again. Add the sour cream and milk and combine thoroughly.
  3. In a small bowl, combine the flour, baking powder, and salt. Add the flour mixture to the batter in two additions, mixing in between. Mix until just combined.
  4. Remove the bowl from the mixer and add approximately two-thirds of the blueberries. Fold the berries into the batter gently with a rubber spatula. Spread the batter into a greased 9" x 13" baking pan. Distribute the remaining berries on top of the batter.
  5. In another small bowl, mix the flour, oats, pecans, brown sugar, granulated sugar and melted butter for the topping. Stir until thoroughly moistened. Evenly distribute the topping onto the batter.
  6. Bake until a toothpick inserted into the middle of the buckle comes out clean and the topping is golden, approximately 40 to 45 minutes.
Recipe by kelly yandell at