July is starting to look like summer is truly bonafide. With that, lemons are perfect for waking up with sunshine surrounding us. I found this little ditty and not sure how I feel about this one. It’s got great blueberries, wonderful sugary lemon syrup and a lovely topping. A perfect cake for coffee or afternoon tea time. That being said…….I am not sure if it could have needed more sugar, or that because my 9×9 pan was out on loan and making it in the 8×8 made a difference. It SURE took a longer time to cook than the 45 minutes. But I will let my taste testers tell me what they think. In the meantime you might want to try it and let me know what you think! Would love to hear some other opinions for sure.
And in the other mean time, get out and enjoy some wonderful rays!!
Thanks to http://taylortakesataste.com for sharing this recipe!
Here’s all you do:
Lemon Blueberry Buckle
“Rustic Fruit Desserts” by Cory Schreiber and Julie Richardson
To make this recipe, you will first make the crumb topping. Put the topping in the freezer while you make the cake batter. As the
cake is baking, make the lemon syrup. Remember, so this first!
1/2 cup AP Flour
1/3 cup sugar
Zest of 1 lemon
1/4 cup room temp unsalted butter, cubed
In a small bowl, sift the flour, sugar, salt and lemon zest. Using a fork or your fingers, mix in the butter until pea size crumbs
form. Store Crumb Topping in freezer.
1 1/2 plus 2 tbsp AP Flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp freshly grated nutmeg
6 tbsp room temp unsalted butter
3/4 cup sugar
zest of 1 lemon
1/2 cup buttermilk
2 cups blueberries
In a large bowl, sift together the flour, baking powder, baking soda, salt, and nutmeg forming the dry ingredients.
In a separate bowl, using a stand mixer or hand held mixer, cream together the butter, sugar and lemon zest.
Add one egg at a time to the mixing bowl, mixing after each addition.
Add 1/3 of the dry ingredients and 1/2 of the butter milk. Mix.
Add another third of the dry ingredients and the final half of the butter milk. Mix.
Add the remaining third of the dry ingredients. Mix.
Fold in 1 cup of blueberries.
Spread cake batter evenly over a greased 9×9 baking container of your choice. Sprinkle the remaining cup of blueberries over top.
Remove crumb topping from freezer and spread over the berries. Bake at 350 for 40-45 minutes until it starts to brown.
While baking, make lemon syrup.
1/3 cup sugar
Juice of 2 lemons
In a large saucepan, bring the sugar and lemon juice to a boil. Reduce to simmer and cook 8-10 minutes until a syrup has formed.
When buckle is finished baking, pour syrup over top.
Like I mentioned, for some reason I thought it could have used some more sugar. Not really a good thing which is why I left it out, but if you have some agave, or honey…..I might try that next. OH……and my stove is on the blink….blink….while a new part is being ordered…..that could have had something to do with the length of time it took to bake.
Other wise, put on your summer apron and give it a whirl. And may you all have a living vacuum like I do!