Buckle??

Katherine and I got together a couple of weeks ago for a girl's weekend.  We met in Covington and  stayed at a great little airbnb spot right in the middle of the old downtown area.  I was able to wander around from shop to shop and antique store to antique store while I waited for Katherine to arrive.  Our restaurant was within walking distance as well.  After dinner we sat out on the balcony of our room overlooking the inviting, shady backyard and shared pictures from her honeymoon and our recent family trip.  It's always wonderful to be together.

The following morning we walked down to the Covington Farmer's Market.  It was a fabulous market with fresh vegetables, garden flowers and herbs, delicious baked goods, fresh squeezed juices, as well as fresh mushrooms and kombuchas,  We stocked up on a variety of items.  

Then we headed out for the main event, picking blueberries.  We drove north to Blue Harvest Farms.  We picked 18.5 pounds of blueberries in under an hour!  Now this wasn't our first rodeo; Katherine and I are blueberry pickers from way back!  

Berry picking from back in the day!!

At dinner the night before, our restaurant had blueberry buckle on the dessert menu.  I have had blueberry cobbler, blueberry pie (Katherine makes a delicious one), blueberry crumble, and blueberry scones, but a buckle?? 

I came home and found this recipe at Laura's Sweet Spot (http://laurassweetspot.com/2012/06/14/blueberry-buckle/). 

 We thought it was pretty good.  If you feel like broadening your horizons, here's the recipe for you to try...

Blueberry Buckle

Ingredients

• Streusel:
• ½ cup (2.5 oz) all purpose flour
• ⅓ cup packed (3/5 oz) light brown sugar
• 2 Tb granulated sugar
• ¼ tsp cinnamon
• pinch of salt
• 4 Tb unsalted butter, cut into 8 pieces and softened
• Cake:
• 1½ cups (7.5 oz) all purpose flour
• 1½ tsp baking powder
• 10 Tb unsalted butter, softened
• ⅔ cup (4⅔ oz) granulated sugar
• ½ tsp salt
• ½ tsp grated lemon zest
• 1½ tsp vanilla extract
• 2 large eggs, room temperature
• 20 oz (4 cups) blueberries

Instructions

1. For the Streusel: Using stand mixer fitted with paddle, combine flour, brown sugar, granulated sugar, cinnamon, and salt on low speed until well combined and no large brown sugar clumps remain, about 45 seconds. Add butter; beat on low speed until mixture resembles wet sand and no large butter pieces remain, about 2½ minutes. Transfer to bowl; set aside.
2. For the Cake: Preheat oven to 350°F and grease and flour a 9″ round cake pan.
3. Whisk flour and baking powder together in bowl; set aside. Using stand mixer fitted with paddle, beat butter, sugar, salt, and zest on med-high speed until light and fluffy, about 3 minutes, scraping down bowl as necessary. Beat in vanilla until combined, about 30 seconds. With mixer on medium speed, add eggs 1 at a time; beat until partially incorporated, scrape down bowl, and continue to beat until fully incorporated (mixture will appear broken). With mixer on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Stir batter with rubber spatula, scraping bowl, until no flour pockets remain and batter is homogeneous; batter will be very heavy and thick. Gently fold in blueberries until evenly distributed.
4. Transfer batter to pan. Spread batter evenly to pan edges and smooth surface. Squeeze portion of streusel in hand to form large cohesive clump; break up clump with fingers and sprinkle streusel evenly over batter. Repeat with remaining streusel.
5. Bake until cake is deep golden brown and toothpick comes out clean, about 55 minutes. Transfer to wire rack and let cool.

Happy Picking and Eating!!!!

Shelli

A mother's treasure is her daughter.  

~Catherine Pulsifer,