On Mon, 20 Jul 2009 09:49:56 -0400, "Jean B." > fired up
random neurons and synapses to opine:

>I am reposting this, so it will be more visible. BTW, in case it
>isn't obvious, I am looking for a TNT recipe!

I've also substituted raspberries, blackberries and a mixture of
berries:

@@@@@ Now You're Cooking! Export Format

Lemon Blueberry Buckle

desserts

crumb topping
1/2 cup flour
1/3 cup sugar
1/8 teaspoon salt
zest of 1 lemon
1/4 cup ( 1/2 stick) Butter; room temperature
cake and assembly
6 tablespoons Butter; room temperature
pan
1 1/2 cups plus 2 tablespoons flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
3/4 cup plus 1/3 cup sugar, divided
zest of 1 lemon
2 eggs
1/2 cup buttermilk
2 cups blueberries
crumb topping
2 lemons; juiced

Note: Adapted from 'Rustic Fruit Desserts' by Cory Schreiber and Julie
Richardson.

In a medium bowl, whisk together the flour, sugar, salt and lemon
zest. Add the butter, using a fork or your fingers to cut in the
butter until it is reduced to the size of peas. Loosely cover the
bowl, and place it in the freezer while you mix the cake batter.

Crumb topping, chilled

Juice of 2 lemons (about 6 tablespoons)
1. Heat the oven to 350 degrees. Lightly grease a 9-inch square baking
pan.

2. In a medium bowl, whisk together the flour, baking powder, baking
soda, salt and nutmeg.

3. In the bowl of a stand mixer, or in a large bowl with a hand mixer,
cream together the butter, three-fourths cup sugar and lemon zest
until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time,
scraping down the sides of the bowl after each addition.

4. Stir the flour mixture into the bowl, a third at a time,
alternating with the buttermilk, until both the flour mixture and
buttermilk are evenly incorporated into the batter. Gently fold 1 cup
of the blueberries into the batter.

5. Spread the batter into the prepared pan and distribute the
remaining blueberries evenly over the top of the batter. Remove the
crumb topping from the freezer and sprinkle it over the berries.

6. Bake the cake until it is lightly golden and firm on top, and a
toothpick inserted in the center comes out clean, 45 to 50 minutes.
Rotate the pan halfway through for even baking.

7. While the cake is baking, make a lemon syrup: In a small saucepan,
combine the remaining one-third cup sugar with the lemon juice and
whisk until blended. Heat the pan over medium-low heat and cook,
stirring occasionally, until the liquid thickens to a syrupy
consistency, 6 to 8 minutes. (The glaze will bubble while cooking and
may need to be removed from the heat to check that it is the proper
consistency.) Remove from heat and set aside in a warm place.

8. Remove the cake from the oven and drizzle the warm glaze over. Cool
to room temperature. The cake will keep at room temperature for 2 to 3
days, covered in plastic wrap.

Contributor: LA Times

Yield: 6 to 8

Preparation Time: 1 hour

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"