Lemon blueberry buckle
This dense lemony cake’s about to buckle from the boatload of juicy berries in every slice.
As a seasoned baker, I thought I knew it all once I could explain the difference between a betty, a crisp and a cobbler. And then I heard about crumbs, slumps, grunts and buckles. They may not sound appetizing, but don’t let the name fool you – these old-school terms refer to the best of the baked goods that’ll come out of grandma’s (or your) kitchen.
The buckle’s my new favorite – the name comes from the overload of fruit packed inside its muffin-like consistency, which if baked into a lighter cake would cause it to buckle. But this batter’s dense enough to hold its own with the season’s freshest, juiciest berries. So go ahead and pile ‘em on – this cake won’t buckle!
For a beautiful summer version, use a mix of blueberries and raspberries.
- 2 1/2 cup flour
- 1 cup quick oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon grated lemon zest
- 2/3 cup coconut oil
- 1 1/2 cup sugar
- 4 eggs
- 1 1/3 cup buttermilk
- 1 tablespoon vanilla
- 2 pints blueberries
- 1 tablespoon raw cane or turbinado sugar
Preheat oven to 350°. Spray three 6” or one 9x13 pan with nonstick spray (or line with parchment paper).
In a large bowl, whisk together flour, oats, baking powder and soda, salt and lemon zest.
Add coconut oil and sugar, along with buttermilk and vanilla and mix.
Gently fold in most of the blueberries, reserving about a cup.
Pour batter into pans. Add remaining blueberries and a sprinkling of raw cane sugar to the top.
Bake for 35-40 minutes or until center is set.
Cool, and slice.
If freezing, allow to cool completely on wire rack and store in an airtight bag or container.