I just love LOVE blueberry season. Its one of my favourite crops. I do eat them all year round, but nothing tastes better than a fresh blueberry picked off of one of your own bushes. I do miss the wild blueberries that we used to pick in Canada, but one must do what one must do and so we grow our own cultivated berries here and dream of the wild . . .
This is one of my favourite ways to serve them. Its a recipe I have adapted from a dessert book entitled "Rustic Fruit Desserts," by Cory Shreiber and Julie Richardson. This is a great book. I've made just about every recipe in the book and each one has been a winner/winner!
This dessert consists of a lovely lemon flavoured cake batter, studded with lovely blueberries, topped with even more berries, and then sprinkled with a delicious lemon flavoured buttery streusal toppingprior to baking!
The end result is moist and totally delicious.
With just enough berries . . . and lemon flavour . . . and that buttery streusel topping is just to die for. There is even more lemon flavour from a warm Lemon Syrup which gets poured over the cake as soon as it comes out of the oven, for full on lemony goodness! (It soaks into the cake and increases what is already moist and delicious!)
Todd enjoys his warm, with a bit of cream poured over top. Me . . . I'm an ice cream gal, that mix of cold melting vanilla ice cream and that warm blueberry cake is a combination made in heaven. Pure Heavenly Bliss!
*Lemon Blueberry Buckle*Serves 8
2 large free range eggs, beaten300g fresh or frozen blueberries (unthawed) 2 cups)
Pouring cream or ice cream to serve.