Lemon
Raspberry Buckle Recipe
I've
given a fresh summery twist to the classic blueberry buckle everyone loves by
swapping out the blueberries for raspberries (my favorite) and adding sweet and
tart lemon curd. This berry buckle cake recipe tastes great with vanilla ice
cream!
Ingredients
:
1/2
cup butter, softened
1
cup sugar
2
large eggs plus 1 large egg yolk, room temperature
1
teaspoon vanilla extract
1-1/2
cups all-purpose flour
1-1/2
teaspoons baking powder
1/4
teaspoon salt
2/3
cup buttermilk
4
cups fresh raspberries
1/4
cup sugar
1
jar (10 ounces) lemon curd
TOPPING:
1/2
cup sugar
1/2
cup all-purpose flour
1/4
cup butter, melted
1/2
teaspoon ground cinnamon
Whipped
cream, optional
How
To Make Lemon Raspberry Buckle :
Preheat
oven to 350°. In a large bowl, cream butter and sugar until light and fluffy.
Add eggs and egg yolk, one at a time, beating well after each addition. Beat in
vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed
mixture alternately with buttermilk, beating well after each addition. Transfer
to a greased 13x9-in. baking dish.
In
a bowl, combine raspberries and sugar; sprinkle over batter. Drop lemon curd by
tablespoonfuls over raspberries. Combine topping ingredients; sprinkle over
batter. Bake 45-50 minutes until bubbly and a toothpick inserted into cake comes
out clean. Let stand 20 minutes before serving. If desired, serve with whipped
cream and more fresh raspberries.
