Friday, January 22, 2010

Blueberry Buckle

My parents' backyard in South Jersey isn't really a yard--it's a few acres of wild blueberry bushes.

This past July, I picked about 2.5 gallons of wild blueberries.  That's alotta blueberries!

After six months, I still had about a gallon of frozen blueberries left.  Blueberry cornmeal waffles and blueberry tea just wasn't going through them quickly enough.

Enter stage left:  Blueberry Buckle, the best dessert on the planet.

Click the link below for the recipe.  Yummmmm...
Blueberry Buckle

"Crumble" Ingredients:
  • 3/4 cup white sugar
  • 1/4 cup butter, softened
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon
"Cake" Ingredients:
  • 3/4 cup white sugar
  • 1/4 cup butter
  • 1 egg
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder 
  • 1/2 teaspoon salt
  • 2 generous cups fresh or frozen blueberries
Serve With:
  • Vanilla ice cream
  • Preheat the oven to 375 degrees.  Grease an 8x8'' tin.  (I use an 11x7'' tin.)
  • To make the crumble, cream together the sugar and the butter.  Using a fork, blend in the flour and cinnamon.  Set aside.
  • To make the cake, cream together the sugar, butter, and egg.  Sift the flour, salt, and baking powder.  Mix the creamed ingredients and the milk into the powder ingredients.  Finally, mix the blueberries into the cake batter.  If using frozen blueberries, mix them in quickly, before the dough gets too stiff.
  • Pour or press the cake dough into the tin.  Sprinkle the crumble mixture on top.
  • Bake for 25-30 minutes if using fresh blueberries or 50-60 minutes if using frozen blueberries, or until done.
Adapted from the recipe here.

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