This is a delicious recipe for lemon blueberry buckle. Blueberries are in season and very sweet. They are very nutritious and bursting with antioxidants. It is a perfect recipe for all those sweet in season blueberries. I came up with this recipe after researching several. It turned out really tasty, light and not too sweet. It went great with ice cream for dessert, or with an egg for breakfast. To make sure the blueberries do not sink, you can dust them with about a teaspoon of flour before adding them to the batter.
Yield: Serves 4
Nonstick cooking spray
2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 stick or 1/4 cup butter, at room temperature
1/2 cup sugar
1 large egg
1/2 cup buttermilk
the zest of 1 lemon
3 cups fresh blueberries
For the topping:
1/2 cup sugar
1/3 cup cake flour
1/2 teaspoon ground nutmeg
1/2 stick or 1/4 cup butter, chilled and cubed in small pieces
the zest of 1 lemon
Preheat oven to 375 degrees. Use a 8x8 or 9x9 baking dish. Spray with nonstick cooking spray.
Sift together flour, baking powder, baking soda, ginger, and salt. Set aside.
Prepare topping by adding all ingredients to a bowl and mashing with a fork until it is all incorporated and crumbly. Set aside.
In another bowl, whisk together sugar and butter until light and fluffy by hand or with stand mixer. Add egg and whisk to combine. Add buttermilk and lemon zest. Add flour a little at a time until well combined. Fold in blueberries. To make sure blueberries do not sink, dust with about a teaspoon of flour before adding to batter.
Top with topping and bake at 375 degrees for 30-40 minutes or until golden brown.