Penn Herb Wellness Guide
Blueberry Lemon Buckle
Ingredients
- Non-stick cooking spray
- 2 cups cake flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp ground ginger
- 1/2 cup sugar
- 1/2 stick butter, room temperature
- 1 large egg
- 1/2 cup reduced-fat buttermilk
- 1 lemon, zest only
- 3 cups fresh blueberries
- Topping1/2 cup sugar
- 1/3 cup cake flour
- 1/2 tsp ground nutmeg
- 1/2 stick butter, chilled and cubed
- 1 lemon, zest only
Directions
- Preheat oven to 375F. Use an 8 x 8 or 9 x 9 baking dish. Spray with non-stick cooking spray.
- Sift together flour, baking powder, baking soda, salt, and ground ginger. Set aside.
- Prepare topping by adding all ingredients to a bowl and mashing with a fork until it is incorporated and crumbly. Set aside.
- In another bowl, whisk together sugar and butter until light and fluffy by hand or with stand mixer.
- Add egg and whisk to combine. Add buttermilk and lemon zest. Add flour mixture a little at a time until well combined.
- Fold in blueberries. To make sure blueberries do not sink, dust with about a teaspoon of flour before adding to batter.
- Pour batter into baking dish and pour the topping over it. Bake for 30 to 40 minutes or until golden brown.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.