Lemon Blueberry Buckle

Hey hey! Sorry I've been AWOL for a bit. Okay, okay, about three weeks *shamefaced*. In my defence, I've been very very busy. But I'll also admit that I could have found some time somewhere to shoot off a quick post. Especially since I made this over a month ago and I've had the pictures ready to go the whole time.


Yup, I could have cleared some 'Cougar Town' from my schedule just long enough to write this. But have you seen 'Cougar Town'???? It's my new TV obsession! It's funny, not too deep and each episode is only 20 minutes long (which is great if you get restless when you sit still for too long. Like me. Not like anyone I know)! Plus it has Josh Hopkins who was in 'Ally McBeal' for a few episodes towards the end; but just long enough for me to fall in love with him *sigh*.


Anyway, I present you with yet more lemon. This time a Lemon Blueberry Buckle. If you're wondering what a Buckle is - because I totally did - it is a cake with a crumble topping. Now, I'm convinced that a crumble topping makes everything taste good - case in point fruit. Crumble makes fruit taste GOOD - so this was bound to be a winner. The cake is so delicately soft and so full of flavour and the crumble topping? Well, it is crumble topping so it rocks.


Anyway, try it! And I promise I won't stay away for so long next time!


(Recipe from The Novice Chef)
Yields - About 20 servings


Ingredients


Crumb Topping
1 cup flour
2/3 cup sugar
1/4 teaspoon salt
Zest of 2 lemons
113g butter, cubed, at room temperature


Cake
170g butter, at room temperature, plus extra for greasing the pan
3 cups plus 4 tablespoons flour
2 tsps baking soda
1 tsp salt
1/2 teaspoon ground nutmeg
1 1/2 cups sugar
Zest and juice of 2 lemons
4 eggs
1 cup vegetable oil
5 cups blueberries, fresh or frozen, divided into two lots
crumb topping, chilled


For Crumb Topping:
1 - In a medium bowl, whisk together the flour, sugar, salt and lemon zest.
2 - Add the butter, using a fork or your fingers to cut in the butter until it is reduced to the size of peas. Loosely cover the bowl, and place it in the freezer while you mix the cake batter.
For the Cake:
3 - Heat the oven to 180C / Gas Mark 4 / 180F. Lightly grease a 33 x 23cm baking tin
4 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg
5 - In a large bowl with a hand mixer, cream together the butter, sugar and lemon zest until the mixture is light and fluffy; about 3 - 5 minutes.
6 - Add the lemon juice and eggs, one at a time, scraping down the sides of the bowl after each addition.
7 - Stir the flour mixture into the bowl, a third at a time, alternating with the oil, until both the flour mixture and oil are evenly incorporated into the batter.
8 - Gently fold 1 cup of blueberries into the batter
9 - Spread the batter into the prepared pan and distribute the remaining blueberries evenly over the top of the batter. 

Remove the crumb topping from the freezer and sprinkle it over the berries.

10 - Bake the cake until it is lightly golden and firm on top, and a toothpick inserted in the center comes out clean, about 45 - 50 minutes. Rotate the pan halfway through for even baking.
11 - Remove the cake from the oven and cool to room temperature before cutting.
The cake will keep at room temperature for 2 to 3 days, covered in plastic wrap.