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Blueberry Lemon Buckle Cake

The kind of cakes I like best are the ones that fill the following requirements:
a) It’s easy enough to be made with the help of children.
b) It doesn’t require frosting ( I like eating frosting, not neccessarily making it…which is related to a bad incident involving me and buttercream).
c) It can be eaten for breakfast.

And I think this recipe for Blueberry Lemon Buckle Cake fulfills all three!
It’s light and summery, perfect with a cup of tea or straight out of the pan as an afternoon snack.

I had never heard of a “buckle” until I read the recipe in one of my favorite cookbooks, Rustic Fruit Desserts, but now I’m a fan.
The fun part of preparing this cake is the sprinkling of the blueberries and crumb topping, which is a perfect kiddo-job.
The recipe in the book also includes a lemon icing, which is lovely, but not necessary if you want to cut down on the sugar and save a step.

Recipe for Lemon Blueberry Buckle (adapted from Rustic Desserts)
-Preheat oven to 350 and butter a 9 inch baking pan with unsalted butter.
-Make the crumb topping mix:
In a large bowl mix 1/2 cup of all purpose flour (I actually did half all-purpose, half almond-flour, which came out nicely), 1/3 cup sugar, 1/8 tsp fine sea salt, and zest of 1 lemon.
Add 1/4 cup of unsalted butter (at room temp, that’s been cut into cubes) and using a fork, cut butter into the flour until the pieces are the size of peas. Place the topping in the freezer while you mix the cake batter.
To make the cake,:
-In a bowl whisk together 1 1/2 cups plus 2 tablespoons of all-purpose flour, 1 tsp of baking powder, 1/4 tsp baking soda, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground nutmeg together in a bowl.
-Using a handheld mixer or stand mixer with paddle attachment cream 6 tablespoons of unsalted, room temp butter with 3/4 cup of sugar and the zest of one lemon. Mix on medium speed for 3-5 minutes until light and fluffy.
-Add the 2 eggs( one at a time), scraping down the sides of the bowl after each addition.
-Stir in the flour mixture in three additions, alternating with 1/2 cup of buttermilk, beginning and ending with the dry
ingredients and scraping down the sides of the bowl (so flour, 1/4 cup of buttermilk, flour, 1/4 cup of buttermilk, flour).
-Gently fold in 1 cup of blueberries.
-Spread the batter into the prepared pan and distribute another cup of blueberries over cake.
-Sprinkle the chilled crumb topping over berries, then put into the oven and bake for 45 to 50 minutes,
or until lightly golden and firm on top.
-Enjoy!

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