
Lemon Blueberry Buckle Recipe | Cook the Book
Ingredients (22)
- 1 tablespoon unsalted butter, at room temperature, for pan
- Crumb Topping:
- 1/2 cup (2 1/2 ounces) all-purpose flour
- 1/3 cup (2 1/4 ounces) granulated sugar
- 1/8 teaspoon fine sea salt
- Zest of 1 lemon
- 1/4 cup (2 ounces) unsalted butter, at room temperature, cubed
- Cake:
- 1 1/2 cups plus 2 tablespoons (8 1/4 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly grated nutmeg
- 6 tablespoons (3 ounces) unsalted butter, at room temperature
- 3/4 cup (5 1/4 ounces) granulated sugar
- Zest of 1 lemon
- 2 eggs
- 1/2 cup buttermilk
- 2 cups (10 ounces) blueberries, fresh or frozen
- Lemon Syrup:
- 1/3 cup (2 1/4 ounces) granulated sugar
- Juice of 2 lemons
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Serious Eats