Monday, August 9, 2010

Lemon Blackberry Buckle

Lemon Blackberry Buckle


Crumb Topping
1/2 cup all-purpose flour
1/3 cup sugar
1/8 teaspoon fine sea salt
zest of 1 lemon
1/4 cup unsalted butter, at room temperature, cubed

1 1/2 cups plus 2 tablespoons 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 unsalted butter
3/4 cup sugar
zest of 1 lemon
2 eggs
1/2 cup buttermilk
2 cups blackberries

Lemon Syrup
1/3 cup sugar
juice of 2 lemons
Preheat oven to 350 degrees and butter a 9-inch square pan.
To make the crumb topping, mix the flour, sugar, salt, and lemon zest together in the bowl of a food processor.  Add the cubes of butter and process until the butter is the size of small peas.  This can also be done in a medium mixing bowl using a pastry blender.  Place the topping in the freezer while you mix the cake batter.


To make the cake, whisk the flour, baking powder, baking soda, salt, and nutmeg together in a large bowl.  In a standing mixer with the paddle attachment, cream the butter, sugar, and lemon zest until fluffy, 3-5 minutes.  Add the eggs one at a time and mix until incorporated.  Now add the flour mixture in three additions, alternating with the buttermilk, and ending with the flour.  Gently fold in 1 cup of the blackberries.  Pour the batter into the pan and distribute the remaining berries over the top.  Sprinkle the chilled crumb topping over the berries and bake until lightly golden brown, 45 to 50 minutes.
To make the glaze, combine the sugar and lemon juice in a small saucepan and whisk until blended.  Cook over medium-low heat, stirring occasionally, for 8 to 10 minutes.
Pour the glaze over the cake as soon as it has been removed from the oven.
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