Tuesday, July 10, 2007

Blueberry Buckle

I got the blueberry buckle recipe from a fantasimo cookbook called The Grassroots Cookbook- Great American Recipes From Kitchens Across The Land by Jean Anderson. I've been using it for years and years and years. I searched online and you can pick one up on Amazon for a mere buck, so go getcha one if you're so inclined.

It has recipes like; Carrot Pecan Cake with Fresh Orange Glaze, Batter-Fried Chicken, Crab Imperial, Self-Rising Biscuits and oh so much more mouth watering old fashioned goodness I just can't tell you lest we all slip across the floor on our own saliva.

The blueberry buckle recipe comes from Mrs. William E. Schumpf of Penobscot County, Maine. Her friends call her "Brownie", but I call her "Mrs. Blueberry Buckle."

I wanted to make this and take beautiful pictures, but, ummm, well, that's just not gonna happen. My children's social calendar has filled up this week and therefore my butt is forming a permanent indentation in the driver's seat of my van and if I made the buckle I would just be spreading the dent and that just ain't pretty.

So, here ya go.

Blueberry Buckle

For best results use fresh blueberries.



1/2 cup butter

1/2 cup sugar

1 egg lightly beaten

2 cups sifted all purpose flour

2 1/2 tsps baking powder

1/2 tsp salt

1/2 cup milk

1 pint fresh blueberries, washed and stemmed



Topping:

1/2 cup sugar

1/2 cup flour

3/4 tsp ground cinnamon

1/2 cup butter



1. Cream butter and sugar until light; beat in egg. Sift together the four, baking powder and salt and mix in alternately with the milk, beginning and ending with the dray ingredients.



2. Spread batter across bottom of greased 9X9X2 inch pan. Cover with blueberries.



3. For topping; Mix sugar with flour and cinnamon, then cut in butter until mixture is uniformly crumbly. Scatter topping evenly over berries.



4. Bake in a moderate over 375 degrees for 1 to 1 1/4 hours or until buckle is puffed and browned. Remove from oven, cool in pan10-15 minutes before cutting. Top with whipped topping, or ice cream or just eat it straight out of the pan.

8 comments:

Angie said...

Yum...sounds delicious. Why "buckle," I wonder? Because you have to loosen it if you eat too much?

Kathy from NJ said...

Thank you so much for the recipe. I bought 6 pints yesterday & 6 pints today (6 pts for $7.00 at Shop Rite with card), unfortunately they're all washed, dried & frozen already. Guess I'll have to buy another 6 pts. tomorrow..... I'm leaving here to go to Amazon right now to order the book.

Caffeine Addict said...

Ooooh. Sounds delicious. I'm going to try it after work. Thanks!

Vonda said...

Great...something to use some our tons of fresh blueberries on. I will try this soon. "slip across the floor on our own saliva"...that left me with a vivid picture in my head. ha ha ha

hope4grace said...

Man your killing me here. I love to bake, I mean love as in I get teary eyed at the thought of hot fresh baked goods. Yum, however, I was called fluffy the other day. As in a lady pointed towards me and tells her daughter, "right past that lady, you know the fluffy one in blue". Okay, I was the only one in blue in the whole store.....sniff sniff....

wait, is this low fat?????

jennifer said...

Well, if you want pictures of a beautiful berry dessert, you can come on over to my blog.

The buckle looks yummy. I'll have to try it, and take pictures of it, too.

Angie said...

Thanks for the recipe! Glad you are back.
Angie L.

Grace said...

Blueberry Buckle is a family recipe in my husband's family. I posted it on my own blog awhile back - your recipe looks super easy and oh so yummy!