blueberry buckle with key lime syrup
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Blueberry Buckle with Key Lime Syrup

Fresh blueberries make my Blueberry Buckle irresistibly delicious. Add my Key Lime Syrup and its the perfect dessert, breakfast or snack cake.  Wouldn't you're friends and family love a slice of this deliciousness?
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: blueberry buckle, blueberry cake, cake
Servings: 9
Calories: 411kcal
Author: Chef Dennis Littley

Ingredients

Topping

  • 4 tablespoons unsalted butter cubed and chilled
  • 1/3 cup sugar
  • 1/3 cup flour
  • 1/3 cup oats

Batter

  • 6 tablespoons unsalted butter at room temperature
  • 1 cup sugar
  • 1 tablespoon key lime zest
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs at room temperature
  • 1/2 cup full fat Greek yogurt at room temperature
  • 3 cups blueberries fresh or frozen

Key Lime Syrup

  • 1/3 cup sugar
  • 1/2 cup key lime juice *regular limes can be used instead 12 -16 key limes

Instructions

  • Pre-heat oven to 350°
  • Butter a 9-inch (23cm) square cake pan.

Topping

  • Mix very cold butter, sugar, flour and oats with your hands until all is well mixed with peas size crumbs. Set in Refrigerator until needed

Batter

  • Cream butter, sugar and key lime zest together until light and creamy, about 3 minutes. (by hand with a wooden spoon or using an electric mixer)
  • Add the eggs one at a time, fully incorporating. Make sure to scrape down the sides of the bowl
  • Mix together the flour, baking powder, baking soda and salt in medium-sized bowl.
  • Add half the flour mixture to the creamed, mixing just enough to incorporate
  • Add Greek yogurt, mixing in just enough to incorporate
  • Add the remaining flour mixture, mixing just enough so it’s barely incorporated (there will still be dry bits of unincorporated flour)
  • Using a flexible spatula, gently fold in the blueberries into the mixture. Being careful not to overmix allowing the blueberries to stain the batter.
  • Scrape the batter into the prepared baking pan and smooth the top.
  • Add the topping over the blueberry batter and bake for 55-60 minutes at 350 degrees.
  • Or until the buckle is lightly browned on top and feels just set in the center. It should spring back lightly when you touch the center.
  • When the buckle is almost finished baking, make the syrup by heating the key lime juice and sugar in a small saucepan over medium heat, cooking it until it thickens. It should take about 5 minutes. Don't allow the syrup to brown.
  • Remove the buckle from the oven and pour the warm key lime syrup over it, letting it soak in.
  • Serve buckle slightly warm or at room temperature with vanilla ice cream or home made whipped cream.

Nutrition

Calories: 411kcal | Carbohydrates: 67g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 181mg | Potassium: 165mg | Fiber: 2g | Sugar: 42g | Vitamin A: 475IU | Vitamin C: 8.8mg | Calcium: 50mg | Iron: 1.7mg