Monday, May 2, 2011

Lemon Blueberry Buckle

This is the recipe I almost made a few weeks back but opted for this one. I have to tell you that this Lemon Blueberry Buckle is every bit as delicious as that Blueberry Bundt Cake!

The recipe is from the book, "Rustic Fruit Desserts" . Originally the recipe calls for a lemon syrup to glaze the hot cake but I decided not to use it. I'll give you the glaze recipe just in case you want to go with it... but it has plenty lemon flavor without it, though.

With fruit season just beginning, I hope you'll set aside a few cups of blues for this cake.

Make the crumb topping first, then pop it into the freezer while you make the cake.

Whisk the dry ingredients together in a small bowl and set aside.

In a mixing bowl, cream the butter, sugar and lemon zest.
Add the eggs, one at a time.
Then stir in the dry ingredients alternately with the buttermilk.

Fold one cup of the blueberries into the batter.

Then spread the batter into your prepared pan and spread the other cup of blues over top followed by the crumb topping.

Bake for 45 to 50 minutes.

Lemon Blueberry Buckle (from "Rustic Fruit Desserts" by Cory Schreiber and Julie Richardson)

1 tbsp. unsalted butter at room temp. for pan

Crumb topping:

1/2 cup (2 1/2 ozs.) AP flour
1/3 cup sugar
1/8 tsp. fine sea salt
Zest of one lemon
1/4 cup (2 oz.) unsalted butter, room temp. cubed

1 1/2 cups plus 2 tbsp. ( 8 1/4 ozs.) AP flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. fine sea salt
1/4 tsp. freshly grated nutmeg
6 tbsp. unsalted butter, room temp.
3/4 cup sugar
Zest of one lemon
2 eggs
1/2 cup buttermilk
2 cups blueberries, fresh or frozen

Lemon Syrup:

1/3 cup sugar
Juice of 2 lemons

Preheat oven to 350. Butter a 9" square cake pan.

Make crumb topping:
1. Mix flour, sugar, salt and lemon zest together in a bowl, then add the butter and using a fork or your fingers, cut in the butter til the size of peas.
2. Place the topping in the freezer while you make the cake.

1. Whisk the flour, baking powder, baking soda, salt and nutmeg together in a bowl.
2. Cream the butter, sugar and lemon zest on medium high speed til light and fluffy, 3 to 5 minutes.
3. Add the eggs, one at a time, scraping down the sides of the bowl after each addition.
4. Stir in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the dry. Scrape the bowl occasionally.
5, Gently fold in one cup of the blueberries into the batter and spread into your prepared pan.
6. Sprinkle the remaining cup of blueberries over the cake, then sprinkle on the chilled crumb topping.
7. Bake 45 to 50 minutes ( mine took more like 55 minutes), or til lightly golden and firm on top.
1. Combine sugar and lemon juice in a small saucepan and whisk til blended.
2. Cook over medium low heat, stirring occasionally, for 8 to 10 minutes, til syrupy. The glaze will bubble while cooking so you may need to remove it from the heat to check that it is thick enough.
3. Pour the glaze over the cake as soon as it os removed from the oven. Reheat the glaze briefly if it has become too thick to pour.
4. Covered in plastic wrap, the cake will keep at room temp. for 2 to 3 days.

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