Blueberry Buckle

Blueberry Buckle.

Cream butter, sugar and egg.

Add dry ingredient to butter mixture.

 

 

 

 

 

Fold in blueberries.

Sprinkle topping on top, pressing into batter in 3-4 places.

 

 

 

 

Ready for the oven.

Ready to eat.

Two adorable little girls.

Two beautiful teenagers. Friends since 1st grade.

Blueberry Buckle

In lots of my cookbooks, stories accompany recipes. A recipe might be passed down, a family favorite, or bring up a funny memory. This Blueberry Buckle comes with a story, too. I had just turned to the recipe in my daughter’s elementary school cookbook when my daughter’s friend said, “That’s my mom’s recipe!” And so it is. Now, every time I make this not-too-sweet-but-deliciously-tart Buckle, I will think of the two adorable little girls who have grown into beautiful teenagers right before my eyes.

Shout out to Wendy Nubel for the recipe and Linda Eagle for putting the Wyoming Wild Cooks Cookbook together.

Happy baking, hon.

Ingredients Cake:

2 cups sifted all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup (1/2 stick) butter, room temperature (I used margarine.)

3/4 cup granulated sugar

1 large egg

1/2 cup low-fat (2%) milk (I used almond milk.)

1 teaspoon vanilla extract

2 1/2 cups fresh or frozen blueberries, thawed and drained

Ingredients Topping:

1/2 cup sugar

1/4 cup sifted all-purpose flour

1/3 cup quick-cooking oats

1/2 teaspoon cinnamon

1/4 cup (1/2 stick) butter, room temperature (I used margarine.)

Directions:

1.  Preheat oven to 350 degrees F. Butter and flour a 10-inch round springform pan or a deep-dish pie pan.

2.  In a small bowl, sift flour, baking powder and salt.

3. In a medium bowl, cream butter, sugar and egg with an electric mixer. Add milk and vanilla, then beat until light yellow and fluffy. Stir in flour mixture, then carefully fold blueberries and spread in pan.

4. In a small bowl, mix topping ingredients with fingers until blended, then sprinkle on top of batter. Press your fingers about half-way down into batter in 3 or 4 places until batter looks bumpy.

5. Bake for 40 minutes or until golden and a toothpick inserted in the center comes out with moist, but not wet, crumbs. It can be served warm right from the pan. Heads up: it took longer to bake, which may be a result of my substitutions.

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Three Berry Lovely Hostess Gifts

Chocolate-covered raspberries from Sweet Nothings.

One of the best things about summer is getting together with friends. With less carpools and craziness, it’s nice to hang out and catch up. I love that the day seems longer. Last night, we left a concert in our town’s park about 9pm and it was still light.

Summer invitations mean hostess gifts. Here are three berry-lovely ideas.

I found this adorable strawberry basket filled with chocolate-covered raspberries at Sweet Nothings, a chocolate shop in Summit, NJ. How easy is this to make yourself? All you need is a basket, filler “grass,” and candy or berries. How about making a berry mix? Wrap the mix in plastic wrap and nestle it inside the basket. Tie a bow and off you go!

Hand-thrown berry bowls filled with local berries.

Berry bowls aren’t just pretty, they’re practical since they are small colanders. I made the two ceramic bowls above, but I’ve seen them in several stores. How sweet would it be to give the hostess a berry bowl already filled? Want to make it even sweeter? Bring along whipped cream and (dare-I-say?) chocolate sauce.

Photo of Chocolate-Dipped Strawberries from bettycrocker.com.

I can’t believe I didn’t take a picture the last time I made Chocolate-Dipped Strawberries. Click here for a recipe. Know what’s fun about making these? Finishing up the leftover melted chocolate at home.

Berry-yummy!

Sources: Sweet Nothings  and bettycrocker.com