Blueberries Overflowing, Blueberry Buckle Time

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Along with putting up peaches – I have about 34 pounds of blueberries to put up. I will mostly freeze the blueberries for use over the fall, winter and spring until next blueberry season.  We LOVE blueberries in our house and as they sit out on the counter waiting their turn into the freezer, both Stella and I grab a handful as we pass by.

The local nursery had their blueberry bushes on sale – so I purchased some and planted them in the front of the house.  The location was picked because the soil is more acidic there, thanks to the pine trees growing, the proximity to the house and the dog likes to hang out around that area – good for keeping the deer and other animals away.  There are quite a few that are ripe on the bushes and Stella keeps stepping outside to grab a few fresh off the bush!

This past week my neighbor was wonderful and cut two sections of the front field – my mower has needed some work and I was not able to cut it myself.  I offered to pay him or make a meal, but he said he was happy to do it and nothing was needed in exchange.  He is the best neighbor and after looking at all the blueberries I decided I would make him and his wife a blueberry buckle.  I went to the blog to get the recipe and realized that I had never blogged this recipe and it is a favorite of ours, many friends and made many, many times during blueberry season and other times of the year with blueberries from the freezer. The smell is permeating the house and I write this post and it is simply wonderful!

Blueberry Buckle

Ingredients

3/4 cup sugar
1/2 cup room temperature unsalted butter
1 egg
2 cups flour
2 1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup milk (preferably whole)
2 cups blueberries

Topping

1/2 cup sugar
1/2 cup flour
1 tsp cinnamon
1/4 cup cold butter

1. Preheat the oven to 350 degrees.

2. Combine the 3/4 cup sugar and 1/2 butter in a bowl – make sure they are well mixed.

3. Add the egg to the mixture, beat well.

4. Stir in 2 cups flour, baking powder and salt in a separate bowl.

5. Add the flour mixture and milk, alternately to mixture. Beat smooth after each addition.

6. Spread the batter into a greased pan (8×8 or 9″ round).

7. Top with blueberries.

8. Mix together the flour, sugar, and cinnamon for the topping.  Cut in the butter until crumbly.

9. Sprinkle the topping over blueberries.

10. Bake for 45 to 50 minutes.

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