There are a few recipes from my childhood that I hold very near and dear to my heart. One of them is my mother’s famous Blueberry Buckle.
In the summertime, especially after regular trips to Blueberry Acres, this delicious coffee-cake-style dessert was always kicking around. When I moved out on my own, I was the first recipe I asked for and the first thing I baked. Originally, my Mama was given the recipe by her Girl Guide leader, Garlene Murray. Garlene is still a close family friend, lives in Toronto and apparently taught my mom quite a few secrets in the kitchen.
I hadn’t made this dish in well over a year – long before we bought our house – so I thought it was high time I tried it again. Thankfully, it never disappoints. My favourite things about this “buckle” is the brown sugar and butter topping and how moist the cake part is. Delicious!
I have made this two ways – with frozen blueberries, which make the batter and cake purple, or with fresh whole blueberries, which keep the cake white. Both ways are equally as good, but for presentation purposes, the latter is preferred.
This is a quick and easy recipe too – no beaters/mix-master required!
3/4 cup sugar
1/4 cup shortening
1/2 cup milk
2 cups flour
1/2 tsp salt
2 tsps baking powder
2 cups blueberries
1/2 cup sugar
1/3 cup flour
1 tsp cinnamon
Pre-heat oven to 375 degrees. Mix together sugar, shortening and egg, and then add milk. In another bowl, mix the flour with salt and baking powder. Add to batter. It will be very thick and that's okay. Slowly stir in the bluebrries. Spread in greased 9X9 pan. Mix topping ingredients with fingers sprinkle over top.