Wednesday, July 3, 2013

Lemon Blueberry Buckle

lemon blueberry buckle recipe

I know what you are thinking: really? another fruity cake recipe? No, I promise this is not your average blueberry cake, bar, crumble, bumble. 

But let me back up first. I only bake because Mr SSS has a sweet tooth and I'd rather him consume something homemade than something prepackaged and loaded with preservatives. Me? As an adult, I have phenomenal self-control when it comes to all things sweet. The routine is that I bake, I have one serving to experience the results firsthand, and then the rest goes to Mr SSS.

But this recipe has completely taken an upper hand over my willpower. I already blew my single piece quota on day one and now on day two my thoughts are consumed with, well, consuming this cake. And Mr SSS? I really don't want to tattle on him but I will. His after - dinner indulgence continued into the night when he got up and sleepwalked {wink, wink} into the kitchen for a few more pieces of buckle. I know because when I stumbled into the kitchen this morning to make some tea and evolve into an alert human being I saw the telltale signs: the foil covering the cake annihilated and crumbs askew on the counter.

I can't speak for Mr SSS, but what I think what makes this dessert so crave-worthy is the way the three components compliment each other. From the ground up there is a fluffy cake dotted with loads of blueberries and a hint of lemon;  then a crumbly cookie-like mixture on top; and finally a generous drizzle of sweet, slightly tart lemon syrup. 

Lemon Blueberry Buckle

Crumb Topping
1/2 c flour
1/3 c sugar
1/8 t salt
zest of 1 lemon
1/4 c butter, cubed, at room temperature

6 T butter, at room temperature, plus extra for greasing the pan
1.5 c + 2 T flour
1 t baking powder
1/4 t baking soda
1/2 t salt
1/4 t nutmeg
3/4 c sugar
zest of 1 lemon
2 eggs
1/2 c low buttermilk
2 c fresh blueberries

Lemon syrup
1/3 c sugar
juice from 2 lemons {about 6 T}

To make the crumb topping, whisk together the flour, sugar, salt and lemon zest. Add the butter and combine with the back of a fork until you have a consistency the size of peas. Loosely cover the bowl and place in the freezer while you prepare the cake batter.

Heat oven to 350 degrees. Lightly grease a 9" square baking pan,

To make the cake batter, mix flour, baking powder, baking soda, salt and nutmeg in a bowl. Set aside. In the bowl of a standing mixer, cream together the butter, sugar, and lemon zest until light and fluffy, about 3 minutes. Add the eggs, mixing in one at a time, scraping down the sides of the bowl with a spatula after each addition. Mix in the flour mixture, 1/3 at a time, alternating with the buttermilk until all ingredients are incorporated into the batter. Gently fold in 1 c of blueberries into the batter. Spread the batter into the pan and arrange remaining 1 c of blueberries on top. Remove the crumb mixture from the freezer and sprinkle on top of the batter and blueberries.

Bake the cake until lightly golden and firm on top. Test the middle by inserting a toothpick - it should come out clean. Bake time is about 45 minutes.

While the cake is baking, make the lemon syrup by whisking together the sugar and  lemon juice in a pan. Heat the pan to medium-low and stir occasionally until the liquid thickens, 6 to 8 minutes. Remove from heat and cover slightly to keep warm.

Remove the cake from the oven and  drizzle the warm glaze on top. Cool to room temperature before serving.

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Source: The Los Angeles Times

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