Lemon Blueberry Buckle

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1/2 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/8 teaspoon salt
• 1 lemon, zest of, minced
• 1/4 cup unsalted butter, cubed, room temperature
• 1 1/2 cups all-purpose flour
• 2 tablespoons all-purpose flour (yes, again!)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg, freshly grated
• 6 tablespoons unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 lemon, zest of, minced
• 2 eggs
• 1/2 cup buttermilk
• 2 cups blueberries, divided (fresh or frozen)
• 1/3 cup granulated sugar
• 6 tablespoons fresh lemon juice

Recipe

• 1 for the crumb topping: in a medium bowl, whisk together flour, sugar, salt & lemon zest.
• 2 add butter, using a fork or your fingers to cut in the butter until it is reduced to pea-size, then loosely cover the bowl & place it in the freezer while mixing the cake batter.
• 3 preheat oven to 350 degrees f & lightly grease a 9-inch square baking pan.
• 4 for the cake: in a medium bowl, whisk together flour, baking powder, baking soda, salt & nutmeg.
• 5 in a large mixing bowl & with a hand mixer, cream together the butter, 3/4 cup sugar & lemon zest for 3-5 minutes or until light & fluffy.
• 6 add eggs, one at a time, scraping down the sides of the bowl after each addition.
• 7 stir flour mixture into this butter mixture, about 1/3 at a time, alternating with the buttermilk, until both flour mixture & buttermilk are evenly incorporated into the batter.
• 8 gently fold just 1 cup of the blueberries into the batter, then spread the batter into the prepared pan before distributing the remaining blueberries evenly over the top of the batter.
• 9 remove the crumb topping from the freezer & sprinkle it over the berries.
• 10 bake the cake 45-50 minutes or until it is lightly golden & firm on top & a toothpick inserted in the center comes out clean ~ be sure to rotate it after the first 25 minutes for more even baking!
• 11 for the lemon syrup: while the cake is baking, in a small saucepan, combine 1/3 cup of sugar & the lemon juice, whisking together until well blended. heat the pan over medium-low heat & cook, stirring occasionally, for 6-8 minutes, or until the liquid thickens a bit.
• 12 remove from heat & set aside to cool slightly.
• 13 when the cake has finished baking, drizzle the warm glaze over the hot cake, then cool to room temperature.
• 14 any leftovers can be covered in plastic wrap & kept at room temperature for up to 3 days.