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Blueberry Lime Buckle: A Simply Delicious Summer Cake

Blueberry buckle has an adorable name. When was the last time you are something with an adorable name? Itʼs probably been a while, right? Probably since the last time you had a fluffernutter sandwich. A buckle is just a traditional single layer cake made with berries which can either be mixed into the batter or sprinkled on top just when you put in the oven.

Don’t let the cake’s simplicity fool you though, this moist cake is studded with juicy blueberries and has a tangy, sweet crumb topping. Fresh lime juice and zest in the batter brings a wonderful citrus brightness. The end result is a moist cake with bright fruity bites and an incredible texture. Best of all, it can be enjoyed as a coffee cake with brunch or as a dessert after dinner. Ahem, or as lunch, or a snack, as the case may be. Let’s just say this buckle didn’t last very long at our house!

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  • Step 1: Pour batter into pan 1 of 5
    Step 1: Pour batter into pan
  • Step 2: Top batter with blueberries 2 of 5
    Step 2: Top batter with blueberries
  • Step 3: Scatter crumb topping 3 of 5
    Step 3: Scatter crumb topping
  • Step 4: Pour on glaze 4 of 5
    Step 4: Pour on glaze
  • Step 5: Finished cake 5 of 5
    Step 5: Finished cake

Blueberry Lime Buckle (adapted from The LA Times)

for the crumb topping
1/2 cup flour
1/3 cup sugar
1/4 teaspoon salt
zest of 1 lime
4 tablespoons butter, room temperature

Preheat oven to 350 degrees. Grease a 9″ round or square baking pan.

Combine the flour, sugar, salt, and zest in a small bowl. Using your fingers, mix in the softened butter until the mixture is sandy with small chunks. Set the bowl in your freezer while you prepare the cake.

for the cake
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 tablespoons corn meal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
zest of 1 lime
1/4 teaspoon nutmeg Ӭ6 tablespoons butter, room temperature
1/2 cup sugar
2 eggs, room temperature
1/2 cup buttermilk, or 1/2 cup milk plus 1 tablespoon lime juice
2 cups blueberries

for the glaze
1/4 cup lime juice (roughly 2 limes)
1/3 cup sugar

In a medium bowl, combine the flours, cornmeal, baking powder and soda, salt, zest, and nutmeg. In another bowl, use a beater to whip the butter until light and fluffy. Add in the sugar and cream for several minutes more. With mixer on low, add the eggs one at a time, and then add the buttermilk. Gradually add in the flour mixture, mixing just until combined. Fold in 1 cup of the blueberries.

Spoon the batter into the prepared cake pan. Scatter the remaining blueberries over the top, and gently press into the batter. Next, use a spoon to scatter the chilled crumb topping evenly. Bake cake for 45 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out with just a few crumbs.

Meanwhile, prepare the glaze. In a small saucepan, combine the sugar and lime juice, and cook over medium heat until dissolved. Keep the mixture warm while the cake bakes.

Remove cake from oven and immediately drizzle with the glaze. Cool for 30 minutes and serve.

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