Blueberries are in season, so I buy a carton every week and then figure out how I’m going to eat these unctious, juicy, indigo-blue jewels.
Blueberry Buckle is a coffee cake. My oldest sister, who is a fabulous cook and baker, passed this recipe on to me. I’ve used it as a breakfast treat for visiting family. However, I love using it at this time of year as a brunch side dish to a breakfast casserole. I make a flower arrangement out of purple and lavendar Larkspur as a table centerpiece since they also are in season and prolific at this time in my garden.
Mix sugar, softened butter, and egg. Stir in milk and add dry ingredients. Carefully fold in fresh blueberries. Spread batter into a greased and floured 13 by 9 inch baking pan. For the topping, mix with a fork brown sugar, flour, cinnamon, and 1/4 cup softened butter. Sprinkle over the batter in the baking dish. Bake at 375 for 45 minutes. Serve warm with a dollop of fresh whipped cream if desired.
What’s your blueberry pleasure?
1/4 cup sugar
1/4 cup butter, softened to room temperature
1/2 cup milk
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups fresh blueberries
1/2 cup brown sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup butter