Down East Blueberry Buckle- Taste of Home Tuesday

Yesterday was National Blueberry Picking Day, and we are big fans of blueberries here.  My grandmother used to have 150 blueberry bushes and would sell to the local bakeries and restaurants.   If you came to visit, you were given a bucket and a row and strict instructions on picking.  Roll the berries between your thumb and first finger, but don't take off the blue "frost." Pick one bush clean before moving on.   And heaven help you if you picked a red or white one :)   My dad ended up with a dozen of the bushes in the 80s, and we'll be moving those bushes to our new home this fall.    This year our berries are running a little late, so I stopped by a local farm and picked some up to make this recipe.

I used whole milk instead of 2%, it's what we keep in the house. As I was putting the ingredients together, I kept thinking, "the guys are going to devour this, I really should double it".   Mine did take about 8 minutes past the time range, but I need to test my oven temperature.   If it's still not done and the topping is browning too quickly, tent it with foil.  Thank you so much to Dianne V. for sharing her recipe, next time I will definitely make two pans, this one went too fast.

Taste of Home Volunteer Field Editors Ellen and Maureen are sharing two more amazing blueberry recipes this week, click on the links at the bottom of the post to check them out!




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Down East Blueberry Buckle
Ingredients
  • 2 cups flour
  • 3/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, large
  • 3/4 cup 2 % milk
  • 1/4 cup butter, melted
  • 2 cups fresh or frozen blueberries
      Topping
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, softened


Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. Transfer to a greased 9-in. square baking pan. 
For topping, in a small bowl, mix sugar, flour and cinnamon. Using a fork, stir in softened butter until mixture is crumbly. Sprinkle over batter. Bake 30-35 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool in pan on a wire rack. Serve warm or at room temperature.
Source: "http://www.tasteofhome.com/recipes/down-east-blueberry-buckle




Family Around The Table Fresh Blueberry Coffee Cake
Jolene's Recipe Journal Down East Blueberry Buckle 
Red Cottage Chronicles Blueberry Shortcake

Want to become a Volunteer Field Editor?  Check out the requirements and apply here!

Shared at The Weekend Potluck #282

Comments

  1. I have never made a buckle but think I need to start with this recipe! Looks great!

    ReplyDelete
    Replies
    1. This was my first one, I love reading about the differences between buckles, crisps, grunts, slumps, cobblers :) I just call them GOOD!

      Delete
  2. That looks good, Jolene. That's very close to the recipe I make that's called Blueberry Crumb Cake. The ingredient amounts are a little different and I add a teaspoon of vanilla extract to the cake part. I love that it's an 8" pan recipe so it's not overwhelming for the 2 of us. Can't wait for blueberry picking around here although I don't know how good it's going to be with all this rain we're having. :(

    ReplyDelete
    Replies
    1. We have had a few awful rainy days! The bushes at my dad's are coming along slowly. Maybe by monday. A little vanilla is a great addition, or maybe some lemon or orange.

      Delete

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