Food

Mom’s Blueberry Buckle

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Several years ago, I was looking for a buckle recipe and, of course, I went online to look for inspirations. I found a recipe on the Food Network website for a Blueberry Pecan Crumble. It looked simple enough and close to what I used to have as a kid. I called my mom for advice and suggestions for improvement which she was always happy to give. The result is the recipe pictured below – nearly nothing is left of the original! We began the discussion about what makes a buckle great and she said, “the topping!” So, as you can see, the first thing I wrote down was the crumble topping (she was TOTALLY right BTW). Fast forward, she gave me her recipe and that’s what I’ve been making ever since. Unfortunately, mom passed away five years ago this December, so my advice calls are now contemplations of what she would say.

What’ll you need
A mixer (stand or hand held)
Lots of bowls
A baking dish 8×8 or there about

Ingredients

For the buckle:
2 cups for blueberries (I used to two containers of fresh and 1 package of frozen)
3 tablespoons of sugar
½ lemon
2 cups of flour plus 2 tablespoons
2 teaspoons of baking powder
½ teaspoon salt
½ stick of butter
¾ cups of sugar
1 large egg
½ cup milk

For the crumble topping:
½ stick of butter
1/3 cup of flour
½ cup of sugar
½ teaspoon of cinnamon

Set your oven at 375-degrees

The reason for the frozen and fresh berries is that I find that the fresh berries dissolve much faster than the frozen. If you use only fresh you will end up with a sort of compote. I like the combination of the compote and whole berries. You can use whatever combination you want. After you rinsed your fresh berries, dry them and in a large bowl mix the fresh and frozen, the sugar, flour and lemon juice. Toss them to coat and set them aside.

In a mixer – stand mixer or hand held – cream the sugar and butter and then when everything is good and blended add an egg. Mix for another 1 minute or so until everything is creamy and blended.

Make the crumble topping: Take the butter, flour, sugar and cinnamon and in a bowl with a big fork or pastry cutter, work the butter into the sugar and flour until you have little, almost pea size, balls of buttery, sugary deliciousness.

Back at the mixer. With the mixer going, alternate adding the flour and the milk to the butter sugar, egg concoction until everything is incorporated. Transfer the berries to the baking dish (make sure that its greased with butter or Pam) and smooth them out. Now take the batter, which will be thick and sticky, and spread it all over the top of the berries. I know that it’s easier said than done but dip your spatula in a little water and keep going until the top is covered. Take the crumble and sprinkle over the top.

Take the baking dish and put it into a 375-degree oven for an hour. After 50 minutes, you can check for doneness usually you can do this with a tooth pick inserted into the middle and if comes out clean your done or this is all berry so look for a nicely golden top and when you shake the pan, the middle doesn’t jiggle.

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