I bought a huge container of blueberries about a week ago in anticipation of eating them with a little cream for breakfast, only to discover that they were a little on the tart side. Okay, a lot on the tart side. Rather than load them up for sugar for my daily breakfasts, I decided to transform them into something for our weekly tea and crumpets session (aka, Sunday coffee at my mom's house).
I thought about making a pie, but I didn't feel like making a cuss... I mean a crust. I ran through a few other scenarios, but finally decided on a blueberry buckle, which is really just a nice coffee cake with blueberries and a crumb topping. I turned to my handy dandy 1953 copy of the Better Homes and Gardens New Cook Book which I rescued from an estate sale several years ago. It is one of the more battered books in my collection, with its split binder and many loose pages. To me that just means it was cherished, so I was happy to give it a new home.
Blueberry Buckle (Printable Recipe)
from the 1953 Better Homes and Gardens New Cook Book
1/2 cup butter
1/2 cup sugar
1 well-beaten egg
2 cups sifted flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla (not in the original recipe, but adds a nice touch)
2 cups fresh blueberries (rinsed and dried)
1/2 cup sugar
1/2 cup sifted flour
1/2 teaspoon cinnamon
1/4 cup butter
Preheat the oven to 350F. Grease an 11.5x7.5x1.5" baking pan.
For the cake:
Thoroughly cream the butter and sugar. Add egg and mix well. Stir together the flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with the flour mixture. Stir in the vanilla. Pour the batter (it will be thick) in the greased pan and smooth.
Sprinkle the blueberries over the batter.
For the topping:
Combine the sugar, flour and cinnamon. Cut in the butter until crumbly. Sprinkle over blueberries.
Bake at 350F for 45 to 50 minutes. Cut into squares and serve warm.