Thanks to David Lebovitz’s “Blueberry Buckle”* recipe for the lemon syrup topping. It makes a perfect counterpoint to the blueberries.
Blackberry Cobbler, Raspberry-Ricotta Cake, and now Blueberry Buckle ~ so ends My Paleo Marin's Summer Berry Trilogy!
My Paleo Marin Rating: 3.5 Persimmons
Ingredients:
For the Topping:
4 tablespoons unsalted butter, cubed and chilled
1/4 cup coconut sugar
1/3 cup Cup4Cup gluten free flour
1/2 teaspoon ground cinnamon
For the Batter:
2 teaspoons lemon juice + Califia unsweetened almond milk to make 1/2 cup liquid
6 tablespoons unsalted butter, at room temperature
1/2 cup coconut sugar
Zest of 2 lemons (use juice below)
1 1/2 cups + 2 tablespoons Cup4Cup gluten free flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs at room temperature
(combined 10 minutes before using)
3 cups fresh blueberries (if using frozen, do not defrost berries)
Lemon Syrup:
1/4 cup coconut sugar
6 tablespoons lemon juice
Directions:
Preheat oven to 350 degrees F. Generously butter a 9” square glass baking pan.
For the Topping:
1. In a medium bowl, combine the butter, sugar, flour and cinnamon with your fingers until combined. Set aside.
For the Batter:
1. Combine the lemon juice and the almond milk in a measuring cup; set aside for about 10 minutes.
1. In a stand mixer fitted with the paddle attachment, cream the butter, sugar and lemon zest together until light and fluffy (about 3 minutes). Add the eggs, one at a time, and scrape the sides of the bowl as necessary.
2. Sift together the flour, baking powder, baking soda, salt and cinnamon into a medium-sized bowl. With the mixer on low speed, add half the flour mixture to combine. Mix in the prepared lemon and almond milk mixture.
3. Add the remaining flour, mixing just until it is folded in. There may be pockets of flour remaining; don't over mix.
4. Remove bowl from the stand, and use a flexible spatula to gently stir in the blueberries.
Note: To avoid a soggy bottom, some of the comments on the original recipe suggested (1) tossing the blueberries in some of the flour so they will not sink to the bottom, or (2) holding back 1/3 of the blueberries from the batter and adding them on top. My buckle had a “soggy bottom” at first, but by the second day had a perfect, moist texture.
5. Scrape the batter into the buttered baking pan. Smooth the top, and spread out the prepared topping. Bake until the batter springs back on top, about 55 - 60 minutes. About 10 minutes before the cake will be done, prepare the Lemon Syrup (see below).
For the Lemon Syrup:
1. In a small saucepan, heat the lemon juice and sugar over medium-low heat, cooking it until it thickens (about 5 minutes). It is done when big bubbles form, and it is the consistency of warm syrup. Pour over the cake, and let soak in.
Note: I misread the recipe, and took the cake out of the oven 10 minutes before it was done, punched holes in the top of the cake with a wooden skewer to help the syrup go inside, then put the cake back in the oven to finish cooking. That resulted in the crispy syrup on the sides.
To Serve:
Place the baked buckle on a wire rack to cool. If well wrapped, it will keep outside the fridge for up to three days. If freezing the cake, original recipe recommends not adding the syrup until ready to reheat and serve.
#paleo-inspired #buckle #cake #blueberries #lemon #dessert #davidlebovitz #coconutsugar #almond #nondairy #glutenfree #coffeecake
*For original recipe, see link at David Lebovitz “Blueberry Buckle with Lemon Syrup”.
My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.
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