Lemon Blueberry Buckle Recipe | Cook the Book

Serves: 6 Save

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

Directions

Learn how to make this recipe at Serious Eats