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Lemon Blueberry Buckle

Lemon Blueberry Buckle

Lemon and blueberry are a flavor combo made in heaven, and this coffee cake is no exception. Fresh blueberries and a little lemon zest make this buckle a hit. Top that with a sugary streusel and a dollop of sweetened creme fraiche and we're in business. Perfect for brunch or a dessert bar, this lemon blueberry buckle is as palette-pleasing as it is easy. Basically, it's a home run!

Lemon Blueberry Buckle:

Cake:

1/2 cup butter (room temperature)

1/2 cup sugar

1 egg

Zest of 1 lemon

1/2 cup whole wheat flour

1 1/2 cup all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup buttermilk

2 cups blueberries (reserve some for topping, if desired)

 

Streusel Topping:

1/2 cup sugar

1/3 cup all-purpose flour

1/2 tsp. cinnamon

1/4 cup butter, softened and cubed

 

Crème Fraîche Topping:

5 oz. crème fraîche (or sour cream)

3 oz. mascarpone

1/4 cup powdered sugar

1/2 tsp. vanilla

 

Garnish:

1/4 cup fresh blueberries, sliced in half

Zest of 1 lemon

 

INSTRUCTIONS:

Preheat oven to 375 degree F

For the batter:

In the bowl of an electric mixer, cream together the butter and sugar until light, fluffy and pale in color. Add egg and blend. Combine all dry ingredients in a separate bowl. Alternate adding dry ingredients and buttermilk to the butter-sugar mixture, blending between each addition. Batter will be stiff.

Coat blueberries in a couple tablespoons of flour—this helps suspend them in the batter and not all fall to the bottom during the baking process. By hand, gently add in the blueberries. Pour batter into an 8" x 8" square pan or a 9" round pan.

For the streusel topping:

Mix together sugar, flour and cinnamon. Add cubed butter, combining by hand until coarse crumbs are formed. Sprinkle over batter. Bake for 30-40 minutes or until tester comes out clean. [If you use a smaller pan (8" x 8" or 9" round versus a 9" x 13"), the cake will be taller but will take longer to bake. A taller cake looks better if you're going to cut out individual 2" round cakes—you will need a biscuit or cookie cutter for this.]

For the crème fraîche topping:

Combine crème fraîche, mascarpone, powdered sugar and vanilla. After cake has cooled, cut out 2" rounds and dollop some of the crème fraîche on top of each. Top with a couple blueberry halves and a little lemon zest.

 

Photo by Felicia Lasala

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