- RECIPE YEAR: 2013
- RECIPE BY: Mary Rosenfield
- YIELD: Serves 8
I like to combine the dry ingredients the night before and finish mixing and baking the cake when I arrive at the inn in the morning. Once the cake goes into the oven, the wonderful smell permeates the inn, and guests are eager to arrive at my table on time!
- 6 tablespoons all-purpose flour
- 6 tablespoons sugar
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter
Preheat the oven to 350°F. To prepare the streusel, in a small bowl, stir together the flour, sugar and salt. Using your hands, mix in the butter until the mixture is crumbly. Refrigerate the streusel while you make the cake.
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Zest of 1/2 lemon
- 2 tablespoons fresh lemon juice
- 3/4 cup whole-milk yogurt
- 1/2 pound fresh blueberries, blackberries or cranberries
To prepare the cake, coat a 9-inch cake pan with nonstick cooking spray. Sift together the flour, baking powder, baking soda and salt into a large bowl and set aside. In another bowl, using an electric mixer fitted with the paddle attachment, beat together the butter, sugar and eggs until the mixture is light and fluffy, about 2 minutes. Add the vanilla, lemon zest, lemon juice and yogurt and beat on low speed until the ingredients come together; the batter should have some lumps in it. Add the flour mixture and stir until just combined; do not overmix. Gently fold in the blueberries. Spread the batter into the prepared pan. Sprinkle the streusel evenly over the top of the cake. Bake until the top is golden brown and the center no longer jiggles, about 55 minutes. Transfer the pan to a wire rack and let cool for at least 15 minutes. Cut the buckle into wedges and serve.