Blueberry Lemon Buckle

Sharon's Healthy Recipes

Lemon and blueberry flavors go well together. The addition of lemon juice to this old-time favorite dessert adds a nice twist.


1/4 cup butter, softened
1/3 cup Sucanat
1/3 cup spelt flour
1/2 tsp cinnamon

1/4 cup butter, softened
1/2 cup honey
1 egg
1 small lemon, juiced (about 1/4 cup)
1/3 cup organic plain yogurt
2 cups spelt flour
1 tsp baking soda
1/2 tsp sea salt
2 cups fresh blueberries


To make topping, mix Sucanat, spelt flour and cinnamon in a small bowl. Mix softened butter in with spoon or fingers. Set aside. To make cake, cream butter and honey with electric mixer until smooth. Add egg and beat until mixed. Mix in lemon juice. Stir flour, baking soda and salt together. Gradually add small amount of flour to butter and honey mixture, then add half of the yogurt. Continue adding flour and yogurt until mixture is smooth. Fold in blueberries. Pour batter into 9 inch buttered baking dish. Crumble topping over batter. (Topping won’t sprinkle like a dry topping due to butter in the mixture.) Place cake in preheated 350 degree oven and bake for 45 to 50 minutes. Serve warm.

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