THEY’RE HERE! THEY’RE HERE!
It’s that time of year when the markets fill up with plump, juicy blueberries from the good ol’ USA!
Did you know that the US is the world’s largest producer of blueberries harvesting almost 600,000 pounds a year? The top producing states are Michigan at #1 with Georgia, Oregon and Washington not far behind.
So hey, I consider it my patriotic duty to eat as many of these as possible while in season, tossed over a bowl of Cheerios, scattered on a scoop of vanilla ice-cream or embedded in this delicious buckle cake.
My mom spent many hours picking blueberries on the farm where she grew up in Southern Jersey. While I have no doubt that her memories associated with the fruit aren’t always positive, this is none the less her family’s recipe, passed down and enjoyed by all who try it. For that reason alone, I make it (and eat it 😊) with all the love and pride that it deserves.
BLUEBERRY BUCKLE CAKE
- 1/4 cup butter
- 3/4 cup sugar
- 1 egg
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups blueberries
- 1/2 cup milk
Cream butter with a mixer, add sugar, then egg, salt and baking powder.
Add flour alternately with milk.
Carefully fold in washed, dried blueberries.
Spread topping on top.
Mix together with fork
- 1/4 cup butter
- 1/2 tsp cinnamon
- 1/2 cup sugar
- 1/3 cup flour
BAKE IN A SQUARE- GREASED AND LIGHTLY FLOURED PAN- 350 DEGREES for about 35 MINS UNTIL GOLDEN BROWN.
Pointers.. Do not over or under cook!! HAHA..Sorry to add that stress but it’s true!! Both are bad! You want the top to be golden and crunchy, but if you overcook, it will be dry in the middle. Conversely, undercooked is just plain sloppy and gross.
These kinds of cakes are purposely already a little dry (like coffee cake) to balance the moist fruit. I have had this cake with too many berries in it..mushy!!!..and too few berries...TOO DRY!!! So take a look at the batter while it’s still in the bowl and add a few extra berries if you want the cake to be moist.