August 20, 2014

Blueberry Buckle

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Gotta LOVE blueberries!
This recipe for Blueberry Buckle is an absolute family favorite!

So, what is a "buckle", anyway?
A Buckle = Cake Batter + Fresh Fruit + Streusel Topping.
The classic version uses blueberries, but other fruits will work as well.

Why the name, "buckle?"
When the cake is baked, the topping crinkles, or buckles.

This dessert has been popular in the United States,
particularly in New England, since the time of the colonists.


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This colander once belonged to my
brother-in-law Vince's dear mother,
whom I miss so very much.
I use it all the time and think of her.
A special keepsake.



Here's a kitchen gadget that I like to use: The Wonder Cup.
It's great for measuring things like shortening or peanut butter -
ingredients that are tough to remove from regular measuring cups.

I purchased mine years ago through The Pampered Chef,
but since I could no longer find them on that website,
I'm providing a link to Amazon.com, if you'd like to check them out there.

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The batter ~

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The crumbly streusel topping ~

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Incredibly delicious!

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Blueberry Buckle

CAKE:
 1 ½ C sugar
½ C shortening
2 eggs
1 ½ C milk
4 C flour
4 t baking powder
1 t salt
4 C (2 pints) fresh blueberries

TOPPING:
1 C sugar
2/3 C flour
1 t cinnamon
½ C butter (1 stick)

Preheat oven to 375 degrees.
In a mixing bowl, cream together the sugar & shortening until fluffy.
Mix in eggs until well-blended. Then add milk and mix again.
In another bowl, combine flour, baking powder & salt.
Add to wet ingredients, mix slowly until blended.
Fold in blueberries.
Grease & flour 9 x 13 pan. Spread batter evenly into pan.
Combine ingredients for topping. Cut in butter with a pastry blender.
Sprinkle over batter.
Bake 40-45 minutes.




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This recipe comes to you with thanks
to my sweet friend Lisa T.,
who shared it with me many moons ago!

Other blueberry recipes on the blog:


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