I harvested somewhere around two quarts each of raspberries and blueberries yesterday.
Thank you, dear husband, for taking pity on me and helping with the blueberries.
Lying in bed at 3:30 this morning (thinking), I realized I had harvested only two of the three rows of raspberries. Where was my head? (Obviously, NOT thinking at that time. At least about raspberries.) Must get back out there today to finish the job.
I kept out some of each of the berries for fresh eating and froze the rest. Well, I kept out enough blueberries to make Blueberry Buckle also.
I've had this cake recipe since we were first married, I'm guessing. It probably came from a Betty Crocker cookbook as Betty was the one who taught me how to cook. (I truly did not know how when first married.)
A "buckle" (as in Blueberry Buckle) is supposedly a sweet dessert made from yellow cake batter. A filling or fruit is mixed into the batter and after being placed in a baking pan, it is topped with a crusty sugar coating. That pretty well describes this recipe.
3/4 cup sugar
1/4 cup butter, softened
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2-1/2 cups fresh blueberries (frozen work well, too)
1/4 cup sugar
1/4 cup brown sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter
Thoroughly cream sugar and butter. Stir in egg and then add milk and mix. Add flour, baking powder and salt. Combine well. Batter will be stiff.
Fold in blueberries.
Spread in a greased and floured 9" square pan. Stiff batter will have to be spread out with a spatula.
Make the topping mix by combining the first four ingredients and then cutting in the butter.
Sprinkle topping over batter in pan. Bake at 375 degrees for 45-50 minutes.
Guess what we had for breakfast this morning?
This first piece was so absolutely deliciously bursting with a wine-y blueberry flavor . . .
. . . that I had a second piece in a bowl with milk here at my desk.
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