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Thursday, July 17, 2014

Lemon Blueberry Buckle

Blueberries are in season now and they just shine in this moist and lemony cake.  Half of the blueberries are added to the batter and half are spread on top with the sweet lemony crumble.  The berries sink in and "buckle"  dispersing throughout the cake.   You get the sweet juicy berries and tangy lemon in every delicious bite.   This recipe is a keeper!
Crumb Topping:
1/2 cup flour
1/3 cup sugar
1/8 tsp salt
zest of 1 lemon
1/4 cup unsalted butter, cubed and at room temp
1 1/2 cups plus 2 Tbsps flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
6 Tbsps unsalted butter at room temp
3/4 cup sugar
zest of 1 lemon
2 large eggs at room temp
1/2 cup sour cream
2 cups blueberries, rinsed and picked over
Lemon Syrup:
1/3 cup sugar
juice of 2 lemons
Butter a 9" square baking pan.  Make the crumb topping:  mix the flour, sugar, salt and zest together in a bowl.  Add the butter and using your fingers or a fork cut in the butter until you get a coarse crumb size.  Place topping in the fridge until ready to use.
Make the cake:  Preheat oven to 350 degrees.  Whisk together the flour, baking powder, baking soda, salt and nutmeg in a bowl.  In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar and lemon zest together on med speed for about 4 mins until light and fluffy.  Add the eggs one at a time, mixing and scraping down the sides of the bowl as needed.  Add the flour alternating with the sour cream, just until incorporated, scraping down the sides of the bowl as needed.  Add 1 cup of the blueberries and mix on low just until incorporated throughout the batter.  Spread the batter into the prepared pan, then distribute the remaining 1 cup blueberries over the top of cake. 
Remove crumb topping from fridge and sprinkle over berries, then bake for about 45 mins, or until lightly golden and firm on the top.   
Make the glaze a few minutes before cake is done:  combine the sugar and lemon juice in a small saucepan and whisk until blended.  Cook over med-low heat, stirring occasionally for about 8 mins, until syrupy.  Pour the glaze over the cake as soon as it is removed from the oven, to let it seep in over the berries.  To store:  cover in plastic wrap, will keep at room temp for 2-3 days.
Recipe adapted from a wonderful cookbook:  Rustic Fruit Desserts, book is available here: 


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