Cook The Book: Lemon Blueberry Buckle

1. 1

   Preheat the oven to 350&deg F. Butter a 9-inch square baking pan.

2. 2

   To make the crumb topping, mix together the flour, sugar, salt, and lemon zest together in a bowl, then add the butter and use a fork or your fingers to cut the butter until the size of peas. Place the topping in the freezer while you mix the cake batter.

3. 3

   To make the cake, whisk the flour, baking powder, baking soda, salt, and nutmeg together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar, and lemon zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the flour mixture in three additions, beginning and and ending with the dry ingredients and scraping down the sides of the bowl occasionally. Gently fold in 1 cup of the blueberries, spread the batter into the prepared pan, and distribute the remaining 1 cup of blueberries over the cake.

4. 4

   Sprinkle the chilled crumb topping over the berries, then bake for 45 to 50 minutes, or until lightly golden and firm on top.

5. 5

   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, until syrupy. The glaze will bubble while cooking, so you may need to remove it from the heat to check that it is thick enough.

6. 6

   Pour the glaze over the cake as soon as it is removed from the oven. Reheat the syrup briefly if it has become too thick to pour.

7. 7

   Covered in plastic wrap, the buckle will keep at room temperature for 2 to 3 days.

* Per serving · 4 servings · Values may vary.