Blueberry Buckle

[Olga Drozd]

BLUEBERRY BUCKLE:

A buckle is a layer of fruit covered with a cake batter and a crumb topping.  It tends to "buckle" as it bakes.  As is the rule with so many of these dishes, different berries can be combined to create buckles using the freshest available ingredients.  For this recipe I used 4 cups fresh blueberries.  No sugar is added to the blueberries.  Next time I will sprinkle some of the topping on the blueberries and the rest on top of the buckle. 3 or 4 cups picked over fresh blueberries (or frozen, defrosted, drained blueberries and patted dry) 2 Tablespoons unbleached, all purpose flour BATTER: 1/4 cup butter or margarine (room temperature) 3/4 cup sugar 1 egg 1/2 cup milk 1/2 teaspoon vanilla extract 2 cups unbleached all purpose flour 1 3/4 teaspoons baking powder 1/4 teaspoon salt TOPPING: 1/4 cup sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg

Preheat oven 375º F.  Grease 8 1/2 or 9 inch baking pan. Place oven rack second level from the bottom.  Pick over and wash berries, drain and pat them dry.

Toss blueberries with 2 Tablespoons of flour.  Place in bottom of greased 81/2 inch baking pan or pie plate.

Cream butter and sugar until light.  Mix in egg and milk and vanilla.  Blend in flour, baking powder, and salt.  Spoon batter over top of berries.

Combine 1/4 cup sugar, cinnamon, and nutmeg.  Sprinkle over top of batter.

Bake in a 375º oven for 40 to 45 minutes or until cake tester comes out clean.  Serve warm with whipped cream, ice cream or frozen yogurt.  Serves 6.

[Olga Drozd]

Blueberry Buckle

This cakelike pudding is delectable with cream, whipped cream or ice cream. If you use frozen berries, thaw them on paper towels beforehand, and extend cooking time to 50 minutes.

1/2 cup granulated sugar, (125 mL)
1/3 cup butter, (75 mL)
1 egg
1/2 tsp. vanilla, (2 mL)
1 cup all-purpose flour, (250 mL)
1 tsp. baking powder, (5 mL)
1/4 tsp. salt, (1 L)
1/3 cup milk, (75 mL)
3 cups fresh blueberries, (750 mL)

TOPPING:

1/3 cup packed brown sugar, (75 mL)
1/4 cup all-purpose flour, (50 mL)
1/2 tsp. cinnamon, (2 mL)
2 tbsp. butter, (25 mL)

In bowl, cream together granulated sugar with butter; beat in egg and vanilla. Stir together flour, baking powder and salt. Stir half of the flour mixture into butter mixture; blend in milk and remaining flour mixture to make stiff batter.

Spread batter in greased 8-inch (2 L) square cake pan. Cover evenly with blueberries.

Topping: In small bowl, stir together brown sugar, flour and cinnamon. Cut in butter until mixture is crumbly. Sprinkle evenly over blueberries. Bake in 350°F (180°C) oven until crisp and browned on top and knife inserted in center comes out clean, about 40 minutes. Serves 6-8.

Canadian Living