Blueberry Buckle

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Recipe by Lisa Turner from her book Eat Local, published by Down East Books.

Blueberry Buckle Picture

Ingredients

Buckle:
¼ cup (1/8 pound ) butter
¾ cup sugar
1 egg
2 cups sifted flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 cups frozen Wild Blueberries
2 tablespoons flour

Topping:
½ cup sugar
1/3 cup flour
½ teaspoon cinnamon
¼ cup (1/8 pound) butter

Preparation

Preheat the oven to 375 degrees. Place in a large bowl and cream together with an electric mixer until light and fluffy:
¼ cup (1/8 pound ) butter
¾ cup sugar

Add and beat until smooth:
1 egg

In a medium bowl, sift together:
2 cups sifted flour (yes, it will be sifted twice – this adds fluffiness)
2 teaspoons baking powder
½ teaspoon salt

Alternate adding dry ingredients to butter and sugar with:
½ cup milk

Beat after each addition until smooth.   Put in a medium bowl:
2 cups blueberries
2 tablespoons flour

Toss to coat the blueberries with the flour. The flour helps to keep the blueberries from running and giving you a gray cake.  Be gentle as you handle the berries.  Fold the berries into the cake batter.  Put the batter into a greased and floured 9”x9”x2” cake pan.

To make the topping –
In medium bowl, mix:
½ cup sugar
1/3 cup flour
½ teaspoon cinnamon

Mix the dry ingredients and cut in with two knives or a pastry blender:
¼ cup (1/8 pound) butter

Mix until it is crumbly and sprinkle evenly over cake.  Bake 35 minutes, until a toothpick stuck in the middle comes out clean.

Wild Blue is Good for You!