Cook the Book: Lemon Blueberry Buckle

Name: Cook the Book: Lemon Blueberry Buckle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 0 teaspoons baking soda; 283 grams cups blueberries, fresh or frozen; 118 milliliters buttermilk; 2 eggs; 355 milliliters (8 1/4 ounces) all-purpose flour; 64 grams 1/3 cup granulated sugar; 2 Juice of lemons; 6 servings Lemon Syrup; 1 Zest of lemon; 0 teaspoons freshly grated nutmeg; 1 teaspoons fine sea salt; 6 servings Crumb Topping; 85 grams tablespoons unsalted butter, at room temperature

Cook the Book: Lemon Blueberry Buckle might be just the dessert you are searching for. One serving contains 328 calories, 6g of protein, and 14g of fat. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of nutmeg, flour, blueberries, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 350° F. Butter a 9-inch square baking pan.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

To make the crumb topping, mix together the flour, sugar, salt, and lemon zest together in a bowl, then add the butter and use a fork or your fingers to cut the butter until the size of peas.

Ingredients you will need

Lemon Zest

Butter

All Purpose Flour

Sugar

Peas

Salt

Equipment you will use

Bowl

Place the topping in the freezer while you mix the cake batter.

To make the cake, whisk the flour, baking powder, baking soda, salt, and nutmeg together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar, and lemon zest together on medium-high speed for 3 to 5 minutes, until light and fluffy.

Ingredients you will need

Baking Soda

Lemon Zest

Butter

Nutmeg

Cream

All Purpose Flour

Sugar

Salt

Equipment you will use

Stand Mixer

Whisk

Bowl

Add the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the flour mixture in three additions, beginning and and ending with the dry ingredients and scraping down the sides of the bowl occasionally. Gently fold in 1 cup of the blueberries, spread the batter into the prepared pan, and distribute the remaining 1 cup of blueberries over the cake.

Ingredients you will need

Blueberries

Spread

All Purpose Flour

Egg

Equipment you will use

Bowl

Frying Pan

Sprinkle the chilled crumb topping over the berries, then bake for 45 to 50 minutes, or until lightly golden and firm on top.

Ingredients you will need

Berries

Equipment you will use

Oven

To make the glaze, combine the sugar and lemon juice in a small saucepan and whisk until blended. Cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until syrupy. The glaze will bubble while cooking, so you may need to remove it from the heat to check that it is thick enough.

Ingredients you will need

Lemon Juice