This recipe is another old family favorite. When I was a little girl and we lived in Massachusetts, my mom got this recipe from a good friend of hers. Because I lived with my husband and kids in the Northwest for 18 years, we had plenty of opportunity to use this recipe. We eat it for breakfast, but it is definitely sweet enough to be a dessert.
There is nothing like Northwest berries…of all kinds. One summer, though, was an extra special berry year. My sister-in-law got us hooked up with a gal who owned a couple acres of blueberry bushes that had not been taken care of in years. This was in the years before we had any children, so the Good guy, his sister, a few friends and I went with our six foot ladders out to this overgrown, wild field. We made our way into the middle of each bush and set up our ladders. We literally sat on the top of the ladders with out buckets and filled them with grape size blueberries. In a short time, we each had picked twenty pounds of blueberries. Each! I made so many blueberry pies, muffins and these buckles that year. I got so spoiled. Any time I wanted to have something with blueberries, all I had to do was go to my freezer. We went back one more year and then after that, the owner of the field sold the property and it was developed into houses.
1. Info for Blueberry Buckle
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Blueberry Buckle
- 1 egg
- 2 cups flour
- 2 tsp baking powder
- 2 cups blueberries, fresh or frozen (but not thawed)
- ⅓ cup flour
- 1 tsp cinnamon
- Cream butter and sugar.
- Add egg and mix.
- Combine dry ingredients in a smaller bowl and add alternately with the milk.
- Fold in the blueberries. (batter will be very thick)
- Spread evenly in greased 9×9 or 8×8 pan.
- Mix topping ingredients together with a pastry blender or fork until crumbly.
- Sprinkle with topping and bake 50 minutes at 325 degrees.