Late last month, I wrote about picking blueberries at my mom’s place. In addition to the muffins that I love so much, I made one more recipe before I consigned the rest of the berries to the freezer. But it wasn’t just any recipe, it was the Holy Grail, the Golden Fleece, the pot of gold at the end of the rainbow.
I have no idea where the recipe for Blueberry Buckle came from, other than my mother’s recipe box. It’s like an upside down berry cobbler with streusel on top, and is served with a warm lemon sauce. When you eat it, if you close your eyes you can taste summer. It is perfect.
I think the reason I love fruit desserts so much is they remind me of my childhood. Growing up on a farm, my sister and I spent a lot of time outside – playing when we were small, and helping in the fields as we got older. All that activity meant that we were hungry by dinnertime, and many of our meals were served with dessert. Fruit was plentiful – we grew our own raspberries, strawberries and rhubarb, while blueberries, peaches, apples and cherries were all available locally. Strawberry pie, apple crisp, peach cobbler and, yes, blueberry buckle, were as good as it got.
For those of you who love berries, I present the most awesome blueberry dessert ever.
(adapted from my mother’s recipe box)
¼ cup shortening
6 Tbsp sugar
1 egg, beaten
½ tsp almond extract
1 ½ cup flour
2 ½ Tbsp baking powder
½ tsp salt
½ cup milk
3 cups blueberries
½ cup sugar
1/3 cup flour
¼ cup soft butter
½ tsp cinnamon
2 Tbsp cornstarch
2/3 cup sugar
2 cups cold water
2 Tbsp butter
2 Tbsp fresh lemon juice
For the cobbler, beat the shortening, 6 Tbsp. sugar, egg and almond extract until fluffy. In a separate bowl, blend 1 ½ cups flour, baking power and salt. Add shortening mixture alternately with milk, stirring until blended. Spoon batter into a well-greased 9” x 9” pan and cover with berries.
Mix topping ingredients in a small bowl and sprinkle over blueberries. Bake for 35 minutes at 350 degrees.
Meanwhile, to make lemon sauce, mix cornstarch and sugar. Slowly add water and stir. Cook until thick and clear. Then add butter and lemon juice.
Serve the blueberry buckle warm with a generous portion of lemon sauce.