Lemon Blueberry Buckle

I was trying to think of something special to say about this cake but could come up with nothing more than that this cake is special; it made me and my mouth very happy. There was no big reason to make this cake beyond that the other week at the Farmers Market the plump blueberries seemed to be amorously calling to me. I was heading to Philadelphia the next day for work and so I somehow resisted, but the rest of the week I kept hoping I would see the blue beauties sitting amidst the squash, peaches, and kale that have been flooding the market. I scoured cookbooks and blogs for what I would do with the rewarded blueberries when I came home. I envisioned the way I would savor the first rewards of summer. And the time I spent was well rewarded because I found this delightful recipe form The Wednesday Chef.

This Lemon Blueberry Buckle is everything I look for in a nice summer cake – not too sweet, loaded with fresh flavors and the subtle offset of tart from the lemon. Every bite feels like looking up at a blue summer sky streaked with wisps of clouds, or the big billowy ones that form shapes like giant characters above us. It makes me feel like running through green grass barefoot. Or my favorite summer feeling of the lasting glow of sunshine emanating from my warm skin after a day spent outside. This cake takes me back to days on the Farm where I spent parts of summer through my childhood. It tastes of friendship, family, and happy memories.

So there it is, perhaps nothing special to say but something special to taste is what I offer. Oh and while I am on special things I have loved recently is the movie YOUR SISTER’S SISTER. If you get the chance to check out this gem I hope you cherish it as much as I did. I found myself laughing through tears and simply holding onto the stunning beauty of a film made with 3 actors. Marvelous.

Lemon Blueberry Buckle

Serves 8

Crumb topping (I would also call this lemon flavored crack! Yeah I wanted to eat the bowl of it with a spoon straight from the freezer.)

1/2 cup flour
1/4 cup sugar
1/8 teaspoon salt
Zest of 1 lemon
1/4 cup ( 1/2 stick) butter, cubed, at room temperature

In a medium bowl, whisk together the flour, sugar, salt and lemon zest. Add the butter, using a fork or your fingers cut the butter until it is reduced to the size of peas. Loosely cover the bowl, and place it in the freezer while you mix the cake batter.

Cake

6 tablespoons butter, at room temperature, plus extra for greasing the pan

1 1/2 cups plus 2 tablespoons flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg

1/2 cup plus 1/3 cup sugar, divided

Zest of 1 lemon

2 eggs

1/2 cup buttermilk

Pint or 2 Cups blueberries, fresh or frozen, divided

Crumb topping, chilled

Juice of 2 lemons (about 6 tablespoons)

Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.

In the bowl of a stand mixer, cream together the butter, half cup of sugar and lemon zest until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, scraping down the sides of the bowl after each addition.

Stir half the flour mixture into the bowl, alternating with ¼ cup of buttermilk, repeat until both the flour mixture and buttermilk are evenly incorporated into the batter. Gently fold 1 cup of the blueberries into the batter (I accidently dumped them all in here and it was fine).

Spread the batter into the prepared pan and distribute the remaining blueberries evenly over the top of the batter.

Remove the crumb topping from the freezer and sprinkle it over the berries (that is of course if you can resist eating it all).

Bake the cake until it is lightly golden and firm on top, and a toothpick inserted in the center comes out clean, 45 to 50 minutes.

While the cake is baking, make a lemon syrup: In a small saucepan, combine the remaining one-third cup sugar with the lemon juice and whisk until blended. Heat the pan over medium-low heat and cook, stirring occasionally, until the liquid thickens to a syrupy consistency, 6 to 8 minutes. Remove from heat and set aside in a warm place.

Remove the cake from the oven and drizzle the warm glaze over. Cool to room temperature. Enjoy with friends as I did!

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06 2012

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