Lemon blueberry buckle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crumb Topping:
1/2 c. flour
1/3 c. sugar
1/8 tsp. salt
zest of one lemon
1/4 c. butter, cold
Cake:
1.5 c. plus 2 tbsp. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 c. yogurt
1/4 c. butter
1/2 c. sugar
zest of one lemon
2 eggs
1/2 c. buttermilk
2 c. blueberries (fresh or frozen)
Lemon syrup:
1/3 c. sugar
juice of two lemons
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Directions: |
Directions:Preheat oven to 350º
Crumb Topping:
Mix dry ingredients and cut in butter, place in freezer until ready to use.
Cake:
Mix dry ingredients. Mix wet ingredients and combine with dry ingredients.
Lemon Syrup:
Mix together ingredients and cook on stove on medium-low heat for 8 to 10 minutes until mixture resembles syrup. If syrup becomes to thick it can be reheated to thin out.
Place prepared cake mixture into a buttered 8" or 9" square baking pan. Sprinkle crumb topping over the batter and bake for 40-50 minutes until lightly golden brown. While hot pour lemon syrup over the cake and let cool. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: You can use a food processor to cut in butter.
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