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Monday, October 17, 2016

Fondant Painting!

Happy Monday everyone! It's been back-to-back birthday cakes this month...I guess it's birthday season! For today's tip, I want to talk about a different technique for decorating fondant. I know everyone's big on creating characters out of rice krispy treats and making tiered birthday cakes for the "wow factor," but I prefer spending my time on making a cake that's delicious and pretty. When it comes to big parties, you don't actually need a big cake. Very few people actually want to be tied down to a big honking slice while mingling.

That being said, last weekend my baby celebrated his FIRST birthday and I had to do something special! After researching some tips, I decided to try painting dye onto fondant to create his favorite book characters (drawing cartoons happens to be my specialty). To do this, mix your favorite dye colors (I always prefer gels) and a splash of vodka (for hold), use a clean paint brush, and paint your design onto the fondant. I rolled my fondant on a mat, made sure it wouldn't break when I picked it up (run an offset spatula underneath so it doesn't stick), and painted a design. You need to continually wet your brush with the dye and work slowly for a well-drawn line. I free-handed a cut around the outside, and let it dry overnight. Remember if you leave fondant out uncovered it hardens a bit, thus becoming more breakable. If your paint isn't runny, the other option is to put it directly on the fondant after painting, so you can place it where you want it/bend it before letting it dry.

Happy baking!

Tuesday, September 27, 2016

Change Your Rosh Hashanah Menu

Happy Tuesday! It's been awhile since we last spoke; between summer vacation and a baby on the move, things have been crazy! I'm hoping to stay back in action now. Like any holiday, the menu for the Jewish new year can get tired and blah. If you're looking to step outside the box, it's not too late to start.

Honey cake isn't boring.
I know, I know, I said these would be new and updated but for me, this is a new and updated honey cake recipe. I use the same one year after year because it's FABULOUS, but this year I'm going to try this one. Apple cider makes this one a winner.

Apple Cider Honey Cake
Alex Levin via NYT

Apple Cider Butter:
  • 2 pounds/910 grams Granny Smith apples (about 5 or 6 apples), peeled, cored and cut into medium chunks
  • ¾ cup/150 grams light brown sugar
  • 4 tablespoons/56 grams unsalted butter, or use 1/4 cup/60 milliliters grapeseed or other neutral oil
  • ½ to 1 ½ cups/118 to 355 milliliters apple cider
  • ¾ cup/170 grams melted unsalted butter or 3/4 cup/177 milliliters olive oil, more for the pan
  • 2 ½ cups/310 grams all-purpose flour
  • 1 teaspoon salt
  • 1 ½ teaspoons baking soda
  • 3 ½ teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • ¾ cup/177 milliliters honey
  • ¼ cup/60 milliliters whiskey
  • Confectioners’ sugar, for dusting
  1. Prepare the apple cider butter: Combine apples, light brown sugar and butter or oil in a medium saucepan over medium-high heat until mixture comes to a simmer. Reduce heat to low and cook, stirring occasionally, until mixture is reduced and appears soft and golden, 15 to 20 minutes.
  2. Let mixture cool slightly, then transfer to a large measuring cup and add enough apple cider to make 3 cups/710 milliliters. Transfer mixture to a food processor or blender and purée until smooth. (This can be made up to 1 day ahead.)
  3. Prepare the cake: Arrange a rack in the middle of the oven and heat to 325 degrees. Generously grease a 10-inch Bundt pan.
  4. In a large bowl, whisk together flour, salt, baking soda, baking powder and cinnamon. 
  5. In another large bowl, whisk together eggs, prepared apple cider butter, honey, melted butter or oil and whiskey. Whisk in the dry ingredients until smooth.
  6. Pour batter into prepared pan and bake for 50 to 60 minutes or until firm to the touch and a cake tester comes out clean. Cool for 30 minutes, then carefully unmold cake and let cool completely on a wire rack. Before serving, transfer cake to a platter and dust with confectioners’ sugar.

A Hungarian option...
Apple, Walnut, and Poppy Seed Pastry (Flodni)
Eszter Bodrogi via Saveur

  • 4 cups flour
  • 1⁄2 tsp. kosher salt
  • 2 tbsp. sugar
  • 8 tbsp. unsalted butter, cut into 1⁄2" pieces and softened
  • 5 egg yolks
  • 3⁄4 cup white wine
  • 4 oz. dried apricots, minced
  • 1 1⁄2 cups poppy seeds
  • 1 cup white wine
  • 1 cup plus 2 tbsp. sugar
  • 1⁄3 cup plus 1⁄4 cup apricot jam
  • 2 tsp. ground cinnamon
  • 1⁄8 tsp. ground cloves
  • 4 large Granny Smith apples, peeled and grated
  • 6 oz. walnuts, finely chopped
  • 2 oz. bittersweet chocolate, finely chopped
  • 4 oz. pitted prunes, minced
  • Zest and juice of 1 lemon
  • 4 tbsp. unsalted butter, melted
  • 1 egg, beaten with 1 tbsp. water, for egg wash
  1. Make the dough: In the bowl of a stand mixer, combine the flour, sugar, and salt. Add the butter and mix until incorporated. Add the egg yolks and wine and mix until a dough forms. Replace the paddle with a dough hook and knead dough on medium speed until smooth, 5-6 minutes. Form dough into a ball and wrap in plastic; set aside to rest for 30 minutes.
  2. Make the fillings: Heat the apricots, poppy seeds, 1⁄2 cup wine, 1⁄2 cup sugar, and 1⁄3 cup jam over medium heat and cook, stirring, until hot, 4 minutes. Transfer the poppy seed filling to a small bowl; set aside. Heat the remaining jam, cinnamon, cloves, and apples in a small saucepan over medium high heat and cook, stirring, until apples soften, 8-10 minutes. Transfer the apple filling to a small bowl; set aside. Heat the remaining wine, 6 tbsp. sugar, walnuts, and chocolate over medium heat and cook, stirring, until smooth, 2-3 minutes. Transfer the walnut filling to a small bowl; set aside. Heat the prunes and 1 1⁄2 cups water in a small saucepan over medium-high heat and cook, stirring, until the prunes are soft and water is almost evaporated, 16-18 minutes. Add the remaining sugar and mash with a wooden spoon until smooth. Transfer the prune butter to a small bowl; set aside. Stir the lemon juice into the poppy seed filling; divide the lemon zest between all 4 fillings, stirring to incorporate.
  3. Heat oven to 350°. Line an 8" square baking pan with 2 overlapping sheets of parchment paper cut to 10" x 8". Divide the dough into thirds; set 1 third aside. Cut 2 dough pieces in half and set aside. Transfer the third dough piece to a floured work surface and roll to 1⁄8" thickness. Line the bottom and sides of the baking pan with dough and let excess dough hang over the edges; trim dough to within 1" of pan and brush with butter. Transfer the poppy seed filling to the bottom layer of dough and smooth the top with spatula. Roll 1 piece of the remaining dough to 1⁄8" thickness and trim to make an 8″ square; top the poppy seed filling with dough and brush with butter. Transfer the apple mixture to top of dough and smooth with spatula. Roll another piece of the remaining dough to 1⁄8" thickness and trim to make an 8" square; top the apple filling with dough and brush with butter. Transfer the walnut mixture to top of dough and smooth with spatula. Roll another piece of the remaining dough to 1⁄8" thickness and trim to make an 8" square; transfer the dough to top of walnut filling and brush with remaining butter. Transfer the prune mixture to top of dough and smooth with spatula; fold the overhanging dough onto the prune filling. Roll the remaining dough piece to 1⁄8" thickness and trim to make an 8" square; top the prune filling with dough, prick with a fork, and brush with the egg wash. Bake until the pastry is golden brown, 1 hour. Transfer to a rack and let cool 6 hours.
  4. Using edges of parchment paper as handles, lift the pastry from pan and transfer to a cutting board. Cut flodni into 1 1⁄2" squares and serve.

When dessert won't cut it because you have family in town and there's a lot of...loud...
Pomegranate Mojito
Katherine Martinelli via Today

  • 1 to 1.5 ounces white rum
  • 1 ounce sugar or simple syrup (add more as you like)
  • Juice of 1 lime
  • 2 to 3 sprigs fresh mint
  • 1 ounce pomegranate juice
  • Pomegranate seeds
  • Club soda
  • Ice
  1. Select a big glass with room for plenty of ice.
  2. Put rum, lime juice, simple syrup and pomegranate juice in glass. Mix well. Taste, and add more sugar or limejuice if needed. Add some crushed lime peel if you like.
  3. Crush mint leaves from one sprig, add to drink and mix.
  4. Add a handful of pomegranate seeds.
  5. Add a one-second to second-and-a-half pour of club soda.
  6. Top glass with ice.
  7. Garnish with remaining mint leaves.

Happy baking!

Tuesday, August 23, 2016

Caramel Sauce to Caramel Frost!

Chocolate cupcakes and salted caramel frosting
Happy Tuesday everyone! It's been a busy summer here at Lizzy Bee's, between the baby (read: extremely FAST crawler) and vacation, I've been out and about! Right back from vacation, I recently made 3 dozen cupcakes for a party and came across quite a conundrum: how to translate salted caramel sauce into salted caramel frosting. I have a go-to recipe for a lot of frostings but I couldn't find this one among my arsenal (much to my disappointment). This time I had to use a little creativity and pull some skills from culinary school. Here's how it goes:

I started with this recipe. Note: I used a full teaspoon of salt. I needed it REALLY salty in order to keep that taste in the frosting.

Bobby Flay's Salted Caramel Sauce
New York Times 

  • 1 cup granulated sugar
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • ¾ teaspoon kosher salt, or to taste
  1. In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
  2. Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.

Not too challenging, right? Once you've got that and let it cool, then take your favorite cream cheese frosting (or buttercream) recipe. Add the caramel after you've made the frosting. I used every. last. drop. Then taste. You'll see that you lose a little of that salty flavor once you've muted it in the frosting, so veeeeery slowly, sprinkle a couple crystals on top of the frosted cake/cupcakes. Just a few. Don't turn it into a salt shaker. Voila! Done.

Happy baking!

Friday, July 8, 2016


Happy Friday! What a delightfully HOT day in the northeast. There's one great way to beat the heat and that's eating something cold and messy! Here are a few ideas to keep you and the kids happy and cool this weekend.

Childhood memories...
Strawberry Shortcake Ice Cream Bars
Erica Clark

  • 1 pint very soft (almost melted) strawberry ice cream
  • 4 (3-inch) sugar cookies
  • 1 tablespoon crushed freeze-dried strawberries
  • 1 tablespoon unsalted butter, melted
Special equipment:
  • 6 (3-ounce) ice-pop molds and sticks
  1. Divide ice cream among ice-pop molds, insert sticks, and freeze until firm, at least 4 hours.
  2. Meanwhile, pulse cookies in a food processor until fine crumbs form. Transfer half of crumbs to a plate. Add strawberries to remaining crumbs in food processor and drizzle with butter. Pulse a few times to create strawberry crumbs. Stir strawberry crumbs into plain crumbs on plate.
  3. Line a large plate or rimmed baking sheet with parchment paper. Dip molds briefly into hot water. Working one at a time, remove ice pop from mold and thaw 1 minute. Dip in crumbs, turning to coat and pressing to adhere. Transfer pops to prepared plate and freeze again at least 15 minutes before serving.
Do Ahead: Ice pops can be made 7 days ahead; freeze in an airtight container.

Adults only...
Vanilla, Apricot, Bourbon Pops
Real Simple, Lindsay Hunt

  • 1 vanilla bean
  • 2 tablespoons sugar
  • 3 1/2 cups apricot nectar (100 percent apricot juice)
  • 1/2 cup bourbon
  • pinch fine salt
  1. Split the vanilla bean lengthwise using a sharp paring knife. Run the dull side of the knife down the length of each half, scraping up the seeds.
  2. Combine the seeds and sugar in a large bowl. Add the apricot nectar, bourbon, and salt and whisk until smooth.
  3. Pour the mixture into 10 3-ounce or 8 4-ounce ice-pop molds, dividing evenly. Insert ice-pop sticks and freeze until firm, at least 4 hours and up to 4 days.

Minted Watermelon Popsicles
Joy Manning

  • 1 1/2 pounds seedless watermelon without the rind, cut into 1-inch dice (about 4 cups)
  • 2 tablespoons sugar
  • 1/4 cup mint leaves, minced
  • 2 teaspoons finely grated lemon zest
  • Pinch of salt
  1. In a blender, puree the watermelon with the sugar until smooth. Stir in the mint, lemon zest and salt. Pour the puree into 8 popsicle molds or 2 standard ice cube trays (insert popsicle sticks halfway through freezing) and freeze until hard, about 3 hours.
MAKE AHEAD: The watermelon popsicles can be frozen for up to 1 week.

Happy freezing!

Tuesday, June 21, 2016

Ice Cream Cake!

Happy Tuesday everyone! I treated my husband to a very intense Father's Day cake this year: an ice cream cake made for small, rich bites! I chose a recipe that reminded me of my childhood favorite, Carvel ice cream cakes (Fudgie the whale anyone?) but turned up the intensity with extra cake layers! Check me out:

From bottom: Devil's food cake, fresh hot fudge, chocolate crunchies, salted caramel gelato, vanilla cake, hot fudge, crunchies, and homemade whipped cream.

How do you make a great ice cream cake at home? Choose your fave cake recipe, add layers of softened ice cream between layers. Your best bet to keep it clean and contained is to create the layers inside a springform pan, wrapped with parchment paper for easy removal and freezing between layers so it stays firm as you build up. The best part about an ice cream cake is that there really is no right or wrong! You just add cake and ice cream as you choose, top with some whipped cream or chocolate ganache and freeze until ready to serve!

Have fun and happy baking!

Tuesday, June 7, 2016

Father's Day!

Happy Tuesday! The sun is shining unexpectedly, the polls are open in CA and NJ, and Father's Day is just around the corner (my husband's first!). I've been brainstorming the perfect cake and while I'm not quite there, I came across a few fabulous ideas to help you get started as well! What kinds of flavors does husband/dad/son/whomever like? Here are lots of options.

This screams SUMMER!
Key Lime Pie
Alison Roman

  • 14 graham crackers (about 1½ sleeves)
  • 4 tablespoons (½ stick) unsalted butter, melted
  • 4 tablespoons virgin coconut oil, melted
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
Filling And Assembly
  • 4 large egg yolks
  • 1 14-ounce can sweetened condensed milk
  • 2 teaspoons finely grated lime zest, plus more for garnish
  • ¾ cup fresh key lime (or regular lime) juice
  • Pinch of kosher salt
  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 1 cup full-fat Greek yogurt
  • 1 tablespoon dark rum (optional)
  1. Preheat oven to 325°. Using your hands, crush graham crackers in a large bowl until coarsely ground (you could do this in a food processor if you’d like, just be sure not to process too finely; you want some texture in the larger pieces). Add butter, coconut oil, sugar, and salt and mix until well blended (mixture will resemble wet sand). Transfer to a 9" pie dish. Using your fingers and the underside of a flat measuring cup, press mixture evenly into bottom and up sides of dish. Bake crust, rotating once halfway through, until golden brown on top and crumbs are set, 12–15 minutes. Let cool.
Filling And Assembly
  1. Using an electric mixer on medium speed, beat egg yolks and condensed milk in a large bowl until paler and almost doubled in volume, about 5 minutes. Whisk in 2 tsp. lime zest, lime juice, and salt. Pour into cooled crust. Bake pie until filling no longer jiggles and is starting to slightly puff around the edges, 15–20 minutes. Let cool completely.
  2. Whip cream and powdered sugar in a large bowl until stiff peaks form. Gently whisk in yogurt and rum, if using. Dollop onto cooled pie, creating dramatic peaks and valleys with an offset spatula or the back of a spoon. Garnish with lime zest.
Do Ahead: Crust can be baked 2 days ahead; pie without whipped topping can be made 2 days ahead; pie can be assembled (with topping) 4 hours ahead.

Can't go wrong with chocolate.
Warm Chocolate Cakes with Mascarpone Cream
Hosea Rosenberg


  • 8 ounces bittersweet chocolate, chopped, plus shavings for garnish (optional)
  • 1 1/2 sticks (6 ounces) unsalted butter
  • 3 large eggs, plus 3 large egg yolks, at room temperature
  • 1/2 cup sugar
  • 1/4 cup cake flour
  • 1/2 cup heavy cream
  • 1/2 vanilla bean, split and seeds scraped
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon finely grated lemon zest
  • 1 cup mascarpone (8 ounces)
  • 1 teaspoon fresh lemon juice
  • About 1/2 cup brandied cherries or kirsch-soaked sour cherries

  1. Preheat the oven to 375°. Coat six 6-ounce ramekins with butter, and dust lightly with flour. Set the ramekins on a sturdy baking sheet. In a microwave-safe bowl, melt the chocolate with the butter; let cool.
  2. In the bowl of a standing electric mixer fitted with the whisk, beat the eggs, yolks and sugar on high speed until pale and fluffy, about 4 minutes. Using a rubber spatula, gently fold in the chocolate, then fold in the cake flour just until no streaks remain.
  3. Spoon the batter into the prepared ramekins and bake for 15 minutes, until the cakes have risen, the tops are dry and the centers are slightly jiggly. Let stand for 5 minutes.
  4. In a bowl, beat the cream with the vanilla seeds, brown sugar and lemon zest until soft peaks form. Add the mascarpone and lemon juice and beat until blended.
  5. Run the tip of a small knife around each cake to loosen it, then unmold onto plates. Spoon the mascarpone cream onto the cakes and garnish with the brandied cherries and chocolate shavings.

A little of everything.
Crispy Peanut Butter Snack Cake
Katherine Sacks

  • Nonstick vegetable oil spray
  • 1 1/2 cups creamy, no-stir peanut butter
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 2 tablespoons warmed virgin coconut oil, divided
  • 5 cups crispy rice cereal
  • 2 cups Chex cereal
  • 1 1/2 cups salted mini pretzels, lightly crushed
  • 1 cup potato chips, lightly crushed
  • 1 cup roasted, salted peanuts
  • 6 ounces dark chocolate
Special Equipment
  • An 8-cup Bundt pan
  1. Line Bundt pan with plastic wrap, leaving a few inches of overhang; coat with nonstick spray.
  2. Whisk peanut butter, honey, vanilla, and 1/2 cup coconut oil in a large bowl until combined. Using a spatula, gently fold in cereals, pretzels, potato chips, and peanuts. Transfer mixture to prepared pan, spreading evenly and pressing firmly into pan. Chill until cake is set, at least 1 hour.
  3. When ready to serve, melt chocolate and remaining 2 Tbsp. coconut oil in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or melt in a microwave in short bursts, stirring between bursts, until chocolate is smooth.
  4. Using plastic overhang, lift cake from pan, then invert onto a platter. Drizzle cooled cake with melted chocolate, then chill to set before serving, about 10 minutes.
Do Ahead: Cake can be made 3 days ahead. Wrap in plastic and chill.

Happy baking!

Thursday, May 26, 2016

Just in Time for Memorial Day Weekend!

Happy Thursday! Perhaps you're busy shopping for the holiday weekend (or maybe not...the stores were empty this morning!). If you haven't decided what you're bringing to the festivities/sharing with your family, I've got a few recipes from the papers to help you choose!

Simplest Strawberry Tart
Emily Weinstein


Rye Crust: 
  • ⅔ cup/85 grams all-purpose flour
  • ⅔ cup/85 grams rye flour
  • ½ teaspoon salt
  • 1 ½ teaspoons apple cider vinegar
  • 9 tablespoons/127 grams very cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg, lightly beaten, for egg wash

  • 1 cup/225 grams mascarpone, at room temperature
  • 3 tablespoons granulated sugar
  • 1 pound/450 grams small, sweet strawberries
  • 3 tablespoons high-quality strawberry jam


  1. Prepare the crust: Whisk the flours and salt together in a large bowl. Combine apple cider vinegar with 5 tablespoons ice water.
  2. Working quickly, add butter to the flour mixture and toss to coat. Use your fingers or the palms of your hands to press each cube of butter into the flour, ensuring that each butter piece gets coated, until the mixture resembles coarse meal with some pea-size lumps. If at any time the butter seems warm or soft, briefly refrigerate the bowl. Alternatively, you can pulse the butter and flour together in a food processor.
  3. Sprinkle 3 tablespoons of the cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If using a food processor, pulse a few more times, or until the dough begins to come together. If the dough seems dry, add more of the cold vinegar-water mixture, a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.
  4. Form the dough into a disk and wrap in plastic wrap. Chill for at least 2 hours, but preferably overnight. (Dough keeps for up to 3 months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in refrigerator before using.)
  5. Position a rack in the center of the oven and heat to 400 degrees.
  6. On a lightly floured piece of parchment paper, roll out the pie crust into an oval about 15 x 6 inches and just under 1/4-inch thick. Use a paring knife or pastry cutter to trim any rough edges and move the parchment paper and crust to a baking sheet, preferably rimless. Dock the crust with a fork to prevent it from puffing up too much in the oven. Brush the surface of the crust from edge to edge with the egg wash.
  7. Bake until crust is deep golden brown, 20 to 25 minutes. Check on the crust halfway through baking; if any bubbles have appeared, use a spatula to press them flat. Cool the crust completely on the pan.
  8. Prepare the tart: While the crust is cooling, combine mascarpone and 2 tablespoons sugar. Hull the strawberries and cut them into 1/4-inch slices.
  9. Carefully slide the cooled crust off the baking sheet onto a serving platter or board. Spread mascarpone over the top in an even layer, dot with jam, then arrange sliced strawberries in a single, slightly overlapping layer in a decorative pattern. Sprinkle the tart with the remaining tablespoon of sugar. (Omit this final sprinkling if your strawberries are particularly sweet.) Slice and serve immediately.

Washington Post:
Blueberry and Lemon-Cream Icebox Cake:
Tony Rosenfeld

  • 2 pints fresh blueberries, stemmed and rinsed
  • 1/2 cup Lyle's Golden Syrup (available at larger grocery stores, on the baking aisle)
  • Finely grated zest and juice of 1 lemon
  • 12 ounces mascarpone cheese
  • 1/4 cup granulated sugar
  • 2 cups chilled heavy cream
  • 8 ounces graham crackers, or more as needed
  • Confectioners' sugar, for serving
  1. Puree the blueberries in a food processor until smooth. Use a flexible spatula to push the puree through a fine-mesh strainer, pressing to extract as much as possible from the solids (discard them). There should be about 2 cups of strained puree. Return it to the food processor, along with the syrup and and 2 tablespoons of the lemon juice, and blend until well incorporated. Reserve 1 cup as a sauce for serving; cover and refrigerate it.
  2. Add the mascarpone to the remaining blueberry mixture (in the food processor) and blend until the mixture becomes uniform and smooth.
  3. Combine the lemon zest, granulated sugar and heavy cream in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed for about 1 minute, then on medium-high speed for about 2 minutes or until stiff peaks form.
  4. Use parchment paper to line the bottom and sides of the loaf pan (an initial light coating of cooking oil spray may help). Use an offset spatula to spread half of the blueberry-mascarpone mixture evenly in the bottom. Cover completely with the graham crackers, making a single layer that uses about one-quarter of the crackers; breaking them as needed.
  5. Next, use the spatula to spread half of the lemon whipped cream evenly over the graham cracker layer, then repeat with another graham cracker layer, the remaining blueberry mascarpone mixture, a graham cracker layer, the remaining lemon whipped cream and a final graham cracker layer. Compress very gently; the assembled cake should come to the top of the pan. Wrap in plastic wrap and weight with a heavy plate or pan. Refrigerate for at least 4 hours and up to a day in advance.
  6. To serve, remove the weight and plastic wrap. Place a platter over the pan, then use both hands to invert the cake so it lands on the platter. Gently peel away the parchment paper and discard it.
  7. Whisk the reserved cup of blueberry puree so it becomes smooth and pourable. Drizzle some over each slice of cake, then sprinkle with confectioners' sugar. Serve right away.

LA Times
Lemon Blueberry Buckle
Adapted from "Rustic Fruit Desserts" by Cory Schreiber and Julie Richardson.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, cubed, at room temperature
  1. 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.

  • Cake:6 tablespoons butter, at room temperature, plus extra for greasing the 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, fresh or frozen, divided
  • 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.

Happy baking!