Blueberry Buckle with Lemon Syrup

Adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson

Other bushberries can be used in this buckle, such as raspberries or blackberries, in place of the blueberries, or mixed with them. (Blackberries are rather seedy, so I’d definitely mix them with other berries.) You can also use frozen blueberries if you’d like. Don’t defrost them first, since they’d get too juicy. Add them frozen, right to the batter.

If you don’t have buttermilk, spoon 2 teaspoons of lemon juice or white vinegar into a measuring cup and add enough whole or lowfat milk to equal 1/2 cup (125ml). Stir gently, then let sit for ten minutes until it curdles slightly, and use that.

Course Dessert

Cuisine American

Keyword blueberries, blueberry, buttermilk, cinnamon, lemon

Servings servings

Topping

4 tablespoons (55g) unsalted butter, cubed and chilled
1/2 cup (100g) sugar
1/3 cup (45g) flour
1/2 teaspoon ground cinnamon

Batter

6 tablespoons (85g) unsalted butter, at room temperature
1 cup (200g) sugar
zest of 2 lemons (use the same lemons for the syrup, below)
1 1/2 cups (230g) + 2 tablespoons flour
1 teaspoon baking powder, preferably aluminum-free
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, or 1/4 teaspoon ground nutmeg
2 large eggs, at room temperature
1/2 cup (125ml) buttermilk, at room temperature
3 cups (1 1/2 pints, 475g) blueberries

Lemon Syrup

1/3 cup (65g) sugar
juice of 2 medium lemons (about 6 tablespoons, 90ml)

Preheat the oven to 350ºF (180ºC). Butter a 9-inch (23cm) square cake pan.
Make the topping by crumbling together the butter, sugar, flour and cinnamon with your hands or a pastry blender until the pieces of butter are broken up and are about the size of small peas. Set aside.
To make the batter, in the bowl of stand mixer fitted with the paddle attachment, or by hand in a bowl using a spatula or wooden spoon, cream the butter, sugar and lemon zest together until light and creamy, about 3 minutes. Add the eggs one at a time, stopping the mixer a few moments after you add each egg to scrape down the sides of the bowl.
Sift together the flour, baking powder, baking soda, salt, and cinnamon or nutmeg into a medium-sized bowl. With the mixer on low speed, add half the flour mixture, then stir in the buttermilk.
Add the remaining flour mixture, mixing just enough so it’s barely incorporated (there will still be dry bits of unincorporated flour), then remove the mixer bowl from the machine and using a flexible spatula to gently fold in the blueberries in, just until they are incorporated. Do not overmix – you don’t want to smash the blueberries and stain the batter.
Scrape the batter into the prepared baking pan and smooth the top. Strew the topping over the blueberry batter and bake until the buckle is lightly browned on top and feels just set in the center; it’ll spring back lightly when you touch the center. It’ll take about 55 minutes.
When the buckle is almost finished baking, make the syrup by heating the lemon juice and sugar in a small saucepan over medium heat, cooking it until it thickens. It’s done when the bubbles get larger, and when removed from the heat (which you might want to do a couple of times while it’s cooking, to check), the consistency will be like warm maple syrup. It’ll take about 5 minutes.
Remove the buckle from the oven and pour the warm lemon syrup over it, letting it soak in. Serve the buckle when it’s cool enough to slice. It’s good warm or at room temperature. Whipped cream or vanilla ice cream make nice accompaniments, although it's very good on its own.

Notes

Storage: The buckle can be kept for up to three days at room temperature, if well-wrapped. It can be frozen for up to two months. Not sure if I would pour the syrup over the buckle if I was planning on freezing it, though. You could defrost and rewarm it in a low oven, wrapped in foil, then add the syrup before you plan to serve it.