' Al Lago Wines - Lemon & Blueberry Buckle with Lemon Curd and Crème Fraiche

Lemon & Blueberry Buckle with Lemon Curd and Crème Fraiche

Recipe by Simone Lagomarsino

Description

Batter:
16 tablespoons unsalted Butter at room temperature
1/3 cup Sugar
1 Egg
2 tablespoons Lemon Zest
1 ¼ cups All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Buttermilk
2 ½ cups Blueberries
¾ cup Almonds (slivered, roasted as noted in the recipe and then finely ground)
Lemon Curd and Crème Fraiche for serving -- see separate recipe

Topping:
½ cup packed Light Brown Sugar
½ cup All-Purpose Flour
½ cup Almonds (slivered, roasted as noted below and then coarsely ground)
8 tablespoons Sweet Butter, cut into pieces
1 tablespoon Lemon Zest, grated

At a Glance

Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Serves: 8-10 Individuals

Equipment

No special equipment is needed to make this wonderful dessert.

Ingredients

Batter:

16 tablespoons unsalted butter – room temperature

1/3 cup sugar

1 egg

2 tablespoons lemon zest

1 ¼ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup buttermilk

2 ½ cups blueberries

¾ cup almonds (slivered, roasted as noted in the recipe and then finely ground)

Lemon-curd and crème fraiche for serving

Topping:

½ cup packed light brown sugar

½ cup all-purpose flour

½ cup almonds (slivered, roasted as noted below and then coarsely ground)

8 tablespoons sweet butter (cut in pieces)

1 tablespoon grated lemon zest

Directions

Preheat the oven to 350 degrees and grease a 10 inch spring-form, round cake pan. Put foil over a cookie sheet, and spread all of the almonds (for both the batter and the topping) on the sheet. Put it into the oven for about 10 minutes.  When the almonds are a light toasted color, remove from the oven, and let it stand until it is cooled. Grind ¾ cup of the almonds in a food processor until finely ground.  (Note: Roasting the almonds releases the flavor of the almonds, but be careful not to burn them or the almonds will taste bitter.)

For the batter, cream together the butter and sugar, then add the egg and mix well.  Add the lemon zest and beat for 1 minute.  In a separate bowl sift the flour, baking powder and baking soda.  Add one-third of the flour mixture to the butter mixture, and mix well.  Add one-third of the ground almonds and one-third of the buttermilk, and mix well.  Continue to add about 1/3 each of the almonds, flour and buttermilk until everything is combined.  Spread the batter into the prepared pan and top with the blueberries.  

Topping:
Coarsely grind the rest of the almonds in a food processor, and then add the brown sugar and flour to the food processor. Process it all together to a coarse meal.  Add the lemon zest and the pieces of butter, and process for about 10 seconds more.  Sprinkle the topping over the blueberries.  Cook in the oven for about 1 ½ hours until a skewer inserted in the center comes out clean, and the cake starts to pull away from the sides of the pan. Sometimes it takes a little longer so be patient if it isn’t ready right at the 1 and ½ hour point.   Let the buckle cool down, take out of the spring-form pan, and serve with dollops each of lemon curd crème fraiche.

 

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