This recipe showed up in the Food Section of the 27 May 2009, Los Angeles Times -- The original recipe was from the Rustic Fruit Desserts cookbook..
Provided by Sydney Mike
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- FOR THE CRUMB TOPPING: In a medium bowl, whisk together flour, sugar, salt & lemon zest.
- Add butter, using a fork or your fingers to cut in the butter until it is reduced to pea-size, then loosely cover the bowl & place it in the freezer while mixing the cake batter.
- Preheat oven to 350 degrees F & lightly grease a 9-inch square baking pan.
- FOR THE CAKE: In a medium bowl, whisk together flour, baking powder, baking soda, salt & nutmeg.
- In a large mixing bowl & with a hand mixer, cream together the butter, 3/4 cup sugar & lemon zest for 3-5 minutes or until light & fluffy.
- Add eggs, one at a time, scraping down the sides of the bowl after each addition.
- Stir flour mixture into this butter mixture, about 1/3 at a time, alternating with the buttermilk, until both flour mixture & buttermilk are evenly incorporated into the batter.
- Gently fold just 1 cup of the blueberries INTO the batter, then spread the batter into the prepared pan before distributing the remaining blueberries evenly over the top of the batter.
- Remove the crumb topping from the freezer & sprinkle it over the berries.
- Bake the cake 45-50 minutes or until it is lightly golden & firm on top & a toothpick inserted in the center comes out clean ~ Be sure to rotate it after the first 25 minutes for more even baking!
- FOR THE LEMON SYRUP: While the cake is baking, in a small saucepan, combine 1/3 cup of sugar & the lemon juice, whisking together until well blended. Heat the pan over medium-low heat & cook, stirring occasionally, for 6-8 minutes, or until the liquid thickens a bit.
- Remove from heat & set aside to cool slightly.
- When the cake has finished baking, drizzle the warm glaze over the hot cake, then cool to room temperature.
- Any leftovers can be covered in plastic wrap & kept at room temperature for up to 3 days.
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Hamza BAGROU
[email protected]This recipe is a must-try for any lemon blueberry lover.
Sharmin
[email protected]I can't wait to try this recipe. It looks delicious!
Stefan Lopicic
[email protected]This buckle is a great way to use up fresh blueberries.
HAMZA Hamzaqadri
[email protected]I'm so glad I found this recipe. It's the perfect summer dessert.
Chris Mather
[email protected]This buckle is so easy to make. I love that I don't have to spend hours in the kitchen.
Jara Jaima
[email protected]I'm not usually a fan of buckles, but this one is really good. The lemon and blueberry flavors are perfectly balanced.
Suraj Chy
[email protected]This buckle is so moist and flavorful. I can't stop eating it!
Lawal Mariam
[email protected]I made this buckle for a bake sale and it was a huge success! Everyone loved it and I sold out in no time.
david campo campod
[email protected]The lemon glaze on this buckle is amazing! It adds a wonderful tartness that really complements the sweetness of the blueberries.
Olasowoye kayinde
[email protected]This recipe is a keeper! The buckle was easy to make and turned out perfectly. I'm already planning on making it again for my next potluck.
Rajan Karki
[email protected]I love the combination of lemon and blueberry in this buckle. It's so refreshing and summery.
Olivia Mano
[email protected]This lemon blueberry buckle was a huge hit with my family! The flavors were perfectly balanced and the texture was moist and tender. I'll definitely be making this again.