Wild Blueberry and Lemon Buckle Cake

75 24 servings, 1 piece (87 g) each
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24 servings, 1 piece (87 g) each

Try our Wild Blueberry and Lemon Buckle Cake recipe. This old-fashioned single-layer cake is topped with a delicious streusel topping.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Combine graham wafer crumbs, 1/4 cup flour, brown sugar, nutmeg and margarine.
  • Beat butter, cream cheese and granulated sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Gradually beat in remaining flour. Blend in lemon zest and vanilla. Stir in blueberries. Pour into prepared pan. Sprinkle with graham crumb mixture.
  • Bake 1 hour or until toothpick inserted in centre comes out clean. Cool 15 min. Use parchment handles to transfer cake from pan to wire rack. Cool completely.

Special Extra

Top each serving with a dollop of thawed Cool Whip Whipped Topping.


Prepare using thawed frozen wild blueberries or regular blueberries.


  • 24 servings, 1 piece (87 g) each

Nutritional Information

Serving Size 24 servings, 1 piece (87 g) each
Calories 310
% Daily Value
Total fat 14g
Saturated fat 8g
Cholesterol 80mg
Sodium 160mg
Carbohydrate 43g
Dietary fibre 1g
Sugars 27g
Protein 5g
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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