Actually, its a blueberry buckle recipe (from my mother-in-law) that we love, but we adopted the cute name our little man gave it when he was younger. Its one of our favorite summer treats with all the wonderful, fresh berries available now. I could go off on another tangent about picking wild ones when I was little, but we’ll just save that memory for another time. :)
Here is the world’s cutest kitchen helper. He is really just waiting to lick spoons, bowls, and beaters, but he will assist to pass the time. :)
Blueberry Buckle
- 1/2 c. butter
- 1 1/2 c. sugar
- 2 eggs
- 4 c. flour
- 4 tsp. baking powder
- 1 tsp. salt
- 1 c. milk
- 4 c. blueberries
Topping
- 1/2 c. butter
- 1 c. sugar
- 2/3 c. flour
- cinnamon to taste, we like a lot of it
350 degrees for one hour
Do the usual, cream the butter and sugar. Add the eggs. Sift together and add flour, salt, baking powder. Add a little bit of the milk after each addition of the dry ingredients. Mix this well. It will be thick. Fold in the blueberries.
Plop, literally, the dough in to a greased 9x13 pan. Fill in the holes the best you can. It will spread out beautifully when it bakes.
In a separate bowl, cut the butter into the rest of the topping ingredients. Sprinkle over the dough. It will seem like a lot, but its oh, so, yummy! I sprinkle by hand, to more evenly distribute the butter.
My favorite pan. The first wedding shower present I got. My mother-in-law ordered it for us. The first time I saw our names together, officially. Hard to believe that its almost been 11 years since we were married.
Bake at 350 degrees for 1 hour. You can see how much it raised and spread out. The top should be nice and brown and crusty, if you tap it.
It will be hot, but so what, its better warm. Cut a piece and enjoy. Or two pieces. You know, we call this “breakfast,” but we are perfectly willing to eat it at any time of day.
And here is a look at the best part, the topping. I put this topping on my blueberry muffins too. Have a wonderful weekend and thanks for stopping by!
