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!
Down East Blueberry Buckle
- 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
- 1/2 cup sugar
- 1/3 cup flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter, softened
How to cook Down East Blueberry Buckle
- 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.
Created using The Recipes Generator
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!