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