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Lemon Blueberry Buckle

Chef Joanna

I can’t take credit for this one. This is a recipe I found in the Los Angeles Times. The cake does take a little time to prepare but it is very tasty. You would be surprised how well the sweet blueberries go with the tart lemon flavor. It is worth making especially if you get a sweet deal on your blueberries (I got mine at Trader Joe’s). This cake is perfect with coffee or tea, that any coffeehouse best-to-offer sweet treats can’t compare to this homemade delight.
Here is the recipe straight from the LA Times website. The only advice I have is to not add all the lemon glaze to the cake because the cake may become too lemony or overly sweet. Also, make sure you have a 9X9 pan. I didn’t and had to split the batter to a loaf pan and an 8X8 pan and had to watch the cakes diligently in the oven. It worked out fine but was a bit of a hassel.

Note: Adapted from “Rustic Fruit Desserts” by Cory Schreiber and Julie Richardson.

Crumb topping

1/2 cup flour

1/3 cup sugar

1/8 teaspoon salt

Zest of 1 lemon

1/4 cup ( 1/2 stick) butter, cubed, at room temperature

In a medium bowl, whisk together the flour, sugar, salt and lemon zest. Add the butter, using a fork or your fingers to cut in the butter until it is reduced to the size of peas. Loosely cover the bowl, and place it in the freezer while you mix the cake batter.

Cake and assembly

6 tablespoons butter, at room temperature, plus extra for greasing the pan

1 1/2 cups plus 2 tablespoons flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg

3/4 cup plus 1/3 cup sugar, divided

Zest of 1 lemon

2 eggs

Crumb topping, chilled

Juice of 2 lemons (about 6 tablespoons)

1. Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.

3. In the bowl of a stand mixer, or in a large bowl with a hand mixer, cream together the butter, three-fourths cup sugar and lemon zest until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, scraping down the sides of the bowl after each addition.

4. Stir the flour mixture into the bowl, a third at a time, alternating with the buttermilk, until both the flour mixture and buttermilk are evenly incorporated into the batter. Gently fold 1 cup of the blueberries into the batter.

5. Spread the batter into the prepared pan and distribute the remaining blueberries evenly over the top of the batter. Remove the crumb topping from the freezer and sprinkle it over the berries.

6. Bake the cake until it is lightly golden and firm on top, and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Rotate the pan halfway through for even baking.

7. While the cake is baking, make a lemon syrup: In a small saucepan, combine the remaining one-third cup sugar with the lemon juice and whisk until blended. Heat the pan over medium-low heat and cook, stirring occasionally, until the liquid thickens to a syrupy consistency, 6 to 8 minutes. (The glaze will bubble while cooking and may need to be removed from the heat to check that it is the proper consistency.) Remove from heat and set aside in a warm place.

8. Remove the cake from the oven and drizzle the warm glaze over. Cool to room temperature. The cake will keep at room temperature for 2 to 3 days, covered in plastic wrap.

Each of 8 servings: 436 calories; 6 grams protein; 69 grams carbohydrates; 2 grams fiber; 16 grams fat; 10 grams saturated fat; 92 mg. cholesterol; 319 mg. sodium.


(Los Angeles Times, 27 May 2009)

http://www.latimes.com/features/food/la-fo-blueberryrec27a-2009may27,1,435891.story?page=2

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