Blueberries are a versatile fruit! Full of vitamin C and other nutrients, we often use them in muffins or the always-popular pie.
Many years ago, I heard about a recipe for "Blueberry Buckle". Fascinated by the name, I tried to locate a recipe, but I wasn't able to find it. Quite a long period of time passed before I was finally able to find this recipe, which turned out to be a coffeecake!
In my research on this interesting recipe, I found out that some recipes get their titles due to the era in which they were created. For instance, when we hear about "cobblers", this is supposedly an old-fashioned word coined years ago that is used to explain a fruit dessert that's "cobbled up" or prepared on short notice. We also hear about puddings referred to as "fools" or "flummeries". All of these names tend to come from British or English backgrounds. Since our forefathers were from England, this may well explain why cobblers, pies and other fruit desserts have long been part of American cuisine.
I now have the recipe for "Blueberry Buckle"! This is really a coffeecake that has a crumb mixture over it. This is a good recipe to have for when you want a small dessert for a small group. This makes a 9-inch pan, which is about 8 servings. If you're fortunate enough to have fresh blueberries growing in your area, you'll have a good reason for making this treat!
To begin with, you make the crumb mixture from sugar, flour, cinnamon and soft butter. This gets mixed and set aside while you prepare the cake portion. The cake itself is made much like a regular cake batter, in which you cream shortening, sugar, and an egg. The dry ingredients are combined and added alternately with milk. Finally, the blueberries are stirred in. This is turned into your pan, followed by the crumb topping, and baked. When it comes from the oven, it's great served warm for a breakfast bread or a snack with coffee, tea, or juice.
A while back, I did an article on another blueberry recipe, "Blueberry-Lemon Bread", which is a cake-like bread with a lemon glaze over it. This article also gives hints on preparing fresh blueberries for freezing. If you missed the recipe, here's the link to it:
Though the name's rather interesting, if you're a blueberry fan, you're sure to enjoy this coffeecake!
- 3/4 cup sugar
- 1/4 cup shortening
- 1 egg
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
Cream together the shortening, sugar and egg. Combine the dry ingredients and add alternately with the milk. Fold in the blueberries. Turn into a greased 9-inch square pan and sprinkle the following Crumb Mix over it:
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup butter, softened
Combine these ingredients until crumbly and sprinkle over the cake. Bake at 350 degrees for 40 minutes or until it tests done in the middle. Cool on a wire rack and serve warm. Yield: 8 servings.