Lemon Blueberry Buckle

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This recipe showed up in the food section of the 27 may 2009, los angeles times -- the original recipe was from the rustic fruit desserts cookbook..

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Steps

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For the crumb topping: in a medium bowl , whisk together flour , sugar , salt & lemon zest.

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Add butter , using a fork or your fingers to cut in the butter until it is reduced to pea-size , then loosely cover the bowl & place it in the freezer while mixing the cake batter.

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Preheat oven to 350 degrees f & lightly grease a 9-inch square baking pan.

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For the cake: in a medium bowl , whisk together flour , baking powder , baking soda , salt & nutmeg.

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In a large mixing bowl & with a hand mixer , cream together the butter , 3 / 4 cup sugar & lemon zest for 3-5 minutes or until light & fluffy.

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Add eggs , one at a time , scraping down the sides of the bowl after each addition.

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Stir flour mixture into this butter mixture , about 1 / 3 at a time , alternating with the buttermilk , until both flour mixture & buttermilk are evenly incorporated into the batter.

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Gently fold just 1 cup of the blueberries into the batter , then spread the batter into the prepared pan before distributing the rem.

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Ingredients

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all-purpose flour, granulated sugar, salt, lemon, unsalted butter, baking powder, baking soda, nutmeg, eggs, buttermilk, blueberries, fresh lemon juice