Blueberry Buckle Cake with Lemon Cream Cheese Glaze







Blueberry Buckle Cake with Lemon Cream Cheese Glaze

1 3/4 cups cake flour, plus 2 tablespoons
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup milk
2 1/4 cups blueberries

Almond Streusel
3/4 cup firmly packed brown sugar
1/2 cup finely chopped almonds, toasted
1/3 cup old fashioned oats
1/4 cup cake flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces

Lemon Cream Cheese Glaze
4 ounces cream cheese, softened
1/2 teaspoon finely grated lemon zest
1/3 cup confectioners' sugar
2 tablespoons milk


Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans.

In a medium sized mixing bowl, sift together 1 3/4 cup cake flour, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes; beat in eggs and vanilla until combined, about 1 minute. Reduce mixer speed to low and beat in flour mixture, alternating with milk, until combined, about 1 minute. Toss the additional 2 tablespoons cake flour together with the blueberries until well coated; gently fold into batter. Divide batter into prepared cake pans.

To make the almond streusel, stir together brown sugar, almonds, oats, cake flour, cinnamon, ginger and salt until combined. Knead in butter using fingertips until well combined and mixture starts to clump together; sprinkle evenly over batter.

Bake for 35-38 minutes or until golden brown and a toothpick inserted into cakes comes out with moist crumbs attached. Cool for 12 minutes; run a knife around outer edges and invert cakes onto wire racks to cool for 30 minutes.

To make the lemon cream cheese glaze, combine cream cheese, lemon zest and confectioners' sugar in a medium sized mixing bowl. Beat together using a mixer on medium speed, until creamy, about 2 minutes. Beat in milk until combined. Spread and drizzle glaze over one cake round, top with second cake round, and drizzle and spread remaining glaze over the top.

Makes 8 servings

36 comments:

  1. looks delish! i might have to try it this weekend!!

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  2. Kiddo, this cake is a knock-out and the title alone, blueberry buckle is enough for me. Say it quickly 10X's!

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  3. Yes I think this would be perfect for Mother's Day hint, hint,Feel better soon:D

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  4. This looks beautiful!! And sounds so very delicious! I agree, perfect for mothers day :)

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  5. That icing looks ridiculously good!

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  6. you = freaking genius.
    i'm so making this for my mommy on mother's day.
    xoxoxoxo

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  7. Well I was all ready to make your peanut butter banana bread and now you post this! Now I want to bake this too!!!! Looks so great Emily.

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  8. are you kidding me with that cake? can I have a slice? :) sound like you got some great goodies!!

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  9. This WOULD be great for Mother's Day! I love blueberry in any kind of cake.

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  10. I'll happily take the Oikos coupons off your hands! ;) I LOOOOOOOOOVE that stuff! It's my favorite brand. I think I prefer the honey, but the vanilla and blueberry are really good too!

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  11. I love that first photo! Gorgeous!

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  12. ooh! why is it called a buckle cake?

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  13. Emily darling, I'll testing this cake. Look so gooooood dear.
    Will let you know how it turns out.
    Cheers,
    elra

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  14. Wow! This is a real showstopper! I'm sorry it made you ill. I think it was probably more from the food scrapings in the ice machine at work than the fine ingredients in your own kitchen.

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  15. The cake looks lovely - perfect for my mother-in-law who love lemon - she'll love this for Mother's Day.

    Thanks for the flowers!

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  16. Looks like another great recipe, Emily! I love the combo of blueberry and lemon. Yum.

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  17. Emily, that looks fabulous! That glaze is something.
    ~ingrid

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  18. That is a gorgeous cake! I'm so with you on being behind on everything!!!

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  19. It does look perfect for Mother's Day! I love your blueberry, almond, and lemon combo - sounds amazing!

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  20. Your pictures are just incredible, Em!

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  21. Wait, are you not supposed to taste raw batter? I hope you're not coming down with SWINE FLU! or something. Feel better!

    and yeah, I'm also curious about why it's called Buckle cake?

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  22. You are right, that picture of the glaze dripping down is awesome!

    This would be a great thing to make my Mom!

    I just found your blog today and can't wait to read more!

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  23. What a beautiful and tasty looking cake! I will have to bookmark it to try soon!
    Thanks for sharing!

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  24. Loving this cake. Looks amazing!

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  25. and with that, i've filled my food porn quota for the day. GLORIOUS cake, emily, and the glaze couldn't be more decadent or fitting. yum.

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  26. Yummy. The drip is gorgeous. I think this would be great to make when blueberries are in season and all I want to do is bake with them.

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  27. Ok seriously! Those frosting drippings make me want to lick the frosting. How terrible is that!?!

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  28. That lemon cream on top is making my mouth water! oooh, how I would love a slice of this!! I will just have to bookmark it and make it myself :)

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  29. This looks crazy good!! I'm totally drooling over the photos. I'm slipping on my blogging too - I do think it is just part of the natural progression of it all. No worries though, it's all for fun anyways!

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  30. YummY! I've just recently discovered what a great combo blueberry and lemon are. It looks amazing :)

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  31. Oh my, this looks so amazing! My sister and I have become huge fans of your blog. You are so creative and I am always amazed at the recipes you whip up! Thanks for posting them for the rest of us to try out!

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  32. This is gorgeous, almost too good to eat!

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  33. Hi

    Hi is there another fruit flavor I can pare with lemon, I do not like blueberries.

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  34. Jackie, yes. I'd say raspberry, strawberry, blackberry would work just fine.

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Sup?