For some reason I can’t seem to keep blueberries and lemons away from each other.  To me, they are just the most delicious combination for most baked goods.  Tangy/sweet berries and the tartness of lemon all rolled up into one fabulous treat to have with your morning coffee or tea.  It just doesn’t get much better than that, IMHO.  This recipe was given to me by my friend and neighbor Mary.  She is my Three Sheets To The Wind floating/beverage sipping buddy and my go~to gal for all things broken when Joe is gone.  Plus, she’s a great baker to boot!

As you know, I am ALWAYS looking for something yummy for our weekend treat.  The usual scones and muffins (which, don’t get me wrong, I simply LOVE) just weren’t sounding really good.  Enter…Mary…and her Blueberry Buckle.  I added lemon juice and zest, of course, because, well, I just can’t not do that.  Ever.  Either way, it’s  just so darned good and far from being too dry or heavy.  I actually ate two large pieces consecutively~and no, I am not the least bit ashamed of myself…it’s just so easy to do with this.  It’s super easy and makes a 9×13 pan…so there’s plenty to share with your neighbor.  We hope you enjoy this scrumptious treat as much as we do!  Have a great weekend y’all!

Sláinte!

PS~yes, I DID go overboard on the pics…sometimes it’s just so hard to choose only a few…enjoy!

Lemon Blueberry Buckle

Print Recipe

This easy~to~make treat is tart, tangy and a bit sweet. It goes wonderfully with coffee or tea!

• CourseBreakfast, Dessert

Servings	Prep Time
1 9x13 Pan	15 Minutes

Cook Time

30 Minutes

Servings Prep Time 1 9x13 Pan 15 Minutes

Cook Time 30 Minutes

Lemon Blueberry Buckle Print Recipe This easy~to~make treat is tart, tangy and a bit sweet. It goes wonderfully with coffee or tea! CourseBreakfast, Dessert Servings Prep Time 1 9x13 Pan 15 Minutes Cook Time 30 Minutes Servings Prep Time 1 9x13 Pan 15 Minutes Cook Time 30 Minutes

Ingredients

Batter

• 3/4 cup white sugar
• 1 egg
• 1/4 cup butter (softened)
• 1/2 cup milk
• zest one lemon
• juice one lemon
• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 pint blueberries (about 2 cups)

Crumble Topping

• 1/2 cup white sugar
• 1/3 cup flour
• 1/2 teaspoon Penzey's cinnamon
• 1/4 cup butter (cold)

Servings: 9x13 Pan

Instructions

1. Preheat oven to 350 degrees
2. In large mixing bowl, beat sugar and egg and butter until smooth. Then add milk, lemon zest and lemon juice, mix well (batter will look lumpy).
3. To batter, sift flour, baking powder and salt. Beat well. Fold in blueberries.
4. Spoon into greased 9x13 pan.
5. For crumble topping, whisk sugar, flour and cinnamon. Using pastry blender, cut cold butter into mixture until crumbly (two knives work well also).
6. Sprinkle crumble topping over batter in pan. Bake at 350 degrees for 30 minutes.

Recipe Notes

Recipe courtesy of Mary Jean VanderJagt

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