Wild Blueberry and Lemon Buckle Cake Recipe

Name: Wild Blueberry and Lemon Buckle Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup graham wafer crumbs; 3-1/4 cups flour, divided; 1/3 cup packed brown sugar; 1/2 tsp. ground nutmeg; 3 Tbsp. non-hydrogenated margarine, melted; 1 cup butter, softened; 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened; 2-1/2 cups granulated sugar; 6 eggs; 2 Tbsp. lemon zest; 1 tsp. vanilla; 3 cups fresh wild blueberries

Servings: persons

1 cup graham wafer crumbs
3-1/4 cups flour, divided
1/3 cup packed brown sugar
1/2 tsp. ground nutmeg
3 Tbsp. non-hydrogenated margarine, melted
1 cup butter, softened
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
2-1/2 cups granulated sugar
6 eggs
2 Tbsp. lemon zest
1 tsp. vanilla
3 cups fresh wild blueberries

1
Heat oven to 350 degrees F.
2
Line 13x9-inch pan with parchment, with ends of parchment extending over sides.
3
Combine graham wafer crumbs, 1/4 cup flour, brown sugar, nutmeg and margarine.
4
Beat butter, cream cheese and granulated sugar in large bowl with mixer until blended.
5
Add eggs, 1 at a time, mixing well after each addition.
6
Gradually beat in remaining flour.
7
Blend in lemon zest and vanilla.
8
Stir in blueberries.
9
Pour into prepared pan.
10
Sprinkle with graham crumb mixture.
11
Bake 1 hour or until toothpick inserted in centre comes out clean.
12
Cool 15 min.
13
Use parchment handles to transfer cake from pan to wire rack.
14
Cool completely.

1495

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup graham wafer crumbs, 3-1/4 cups flour, divided, 1/3 cup packed brown sugar, 1/2 tsp. ground nutmeg, and more.

Yes, Wild Blueberry and Lemon Buckle Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Wild Blueberry and Lemon Buckle Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions