Susan Belsinger
Blueberry Buckle with Lemon Verbena topped with ice cream.
8-10
SERVINGS
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Scant 1/2 teaspoon salt
- 2 cups blueberries, washed and drained
- 2/3 cup sugar
- 1/8 cup packed lemon verbena leaves or 1/4 cup packed lemon basil leaves
- 1/4 cup packed cinnamon lemon basil leaves
- 8 tablespoons unsalted butter, softened
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 3 tablespoons buttermilk
Topping
- 1/4 cup unbleached flour
- 4 tablespoons cold butter, cut into bits
- 1/4 cup packed light brown sugar
- 1/4 teaspoon mace
- Pinch salt
Directions
- Heat oven to 350 degrees Fahrenheit. Butter a 9- or 10-inch deep-dish pie plate; set aside.
- Mix flour, baking powder, baking soda and salt together in a large bowl and set aside. In another bowl, toss 1 tablespoon of dry ingredients with blueberries.
- Combine sugar, lemon herb and cinnamon basil in processor and pulse until smooth; the sugar will turn green with tiny flecks of herb.
- Add butter to processor and process until smooth and fluffy. Add eggs and vanilla and process until smooth. Add dry ingredients and pulse to blend, then add buttermilk and blend until just mixed. Stir in berries and transfer batter to prepared dish, smoothing so it is level in pan.
- For the topping, put flour in small bowl and cut butter into it.
- Add sugar, mace and salt, and blend well.
- Sprinkle topping over berry mixture in prepared dish and bake for about 50 minutes or until top is golden brown and tester comes out clean.
- Cool in pan and cut into wedges. Serve warm or at room temperature.
Homemade Desserts
A Guide to End of Season Herb and Fruit Dessert Recipes
Blueberry Buckle with Lemon Verbena Recipe
This recipe was inspired by one of the finest bakers that I know of, who is also a friend and colleague, Nancy Baggett. Her latest book, The All-American Dessert Book, published by Houghton Mifflin in 2005, is a must-have.
