blueberry buckle

I didn’t take any pictures while we baked because a certain someone was eager to lick the bowl.  Also, we’re barely unpacked from a 2,100 mile cross-country trip and it was a small miracle just to find the camera.  This is just another classic summer fruit recipe.  Take advantage of fresh, local produce and do something good with it.  Personally, my favorite way to eat berries is right off the bush, but layered in cake batter and smothered in a crumbly topping isn’t bad, either.

There are a ga-zillion versions of blueberry buckle awaiting you on the internet.  I’m not sure this one is much different, at all.  It’s done in a spring form pan versus a cake pan, but that’s about it.  It would also be easy to adapt for baking in individual ramekins.  Eat it in the morning with coffee, or add freshly whipped cream or a little dollop of vanilla ice cream and call it dessert.  Versatile, but classically summer!  Enjoy!

Blueberry Buckle

Ingredients:

  • 1/4 c unsalted butter, softened
  • 3/4 c granulated sugar
  • 1 egg
  • 2 c all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 c milk (I used 1%)
  • 2 c blueberries, washed and de-stemmed

Topping:

  • 1/2 c sugar
  • 1/2 c flour
  • 1/2 tsp cinnamon
  • 1/4 c unsalted butter, cut in to mixture cold

Directions:

  1. Pre-heat oven to 375° F.
  2. Cream together butter and sugar.  Add egg to mixture.  Set aside.
  3. Sift together flour, baking powder and salt.
  4. Add to butter/sugar mixture alternately with milk, beginning and ending with milk.
  5. Add blueberries.  Fold to combine.
  6. Place in prepared 9″  spring form pan, add topping, and bake for 35 minutes.

buckle©zouptonuts

 

above©zouptonuts

sliced©zouptonuts

 

***Baker’s Notes:  If you only have an 8 1/2″ pan, bake for an additional 10 – 15 minutes longer.

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strawberries with balsamic vinegar

So we’ve been away for a little while.  Two months, to be exact.  Tending to other things.  Our hearts, our souls, our peace-of-mind, our new (to us) cottage in Northern Michigan where we’ll happily watch the weather in the desert on our smartphones and say, “Oh, how good it is to be here in Northern Michigan.”

With two months of projects, including a white picket fence, I’ve been otherwise occupied with gardening, and beach walks and campfires.  The simple pleasures of life.  With that said, and with summer berries in abundance, I bring you another simple pleasure.  Some of the best and most simple pleasures of summer: strawberries and balsamic.  And vanilla ice cream.  Moomers, of course.

This is so easy to make and is so incredibly delicious, you’ll never want to put anything else on your vanilla ice cream, again.  Guaranteed.  Enjoy!!

berries©zouptonuts

brownsugar©zouptonuts

balsamic@zouptonuts

 

Strawberries with Balsamic Vinegar (recipe courtesy Traverse Magazine, June 2012)

 Ingredients:

  • 1/3 cup balsamic vinegar
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon fresh lemon juice
  • 3 pints strawberries, hulled and halved
  • 1/8 cup light brown sugar
  • Fresh ground black pepper

Directions:

  1. Bring vinegar, granulated sugar and lemon juice to simmer in small saucepan over medium heat.
  2. Simmer until syrup is reduced by half. Cool.
  3. Toss berries and brown sugar in a bowl.
  4. Pour vinegar syrup over berries, add fresh black pepper to taste.
  5. Serve over vanilla ice cream. Serves 6.

vanilla©zouptonuts

sauced©zouptonuts

 

***Cook’s Notes:  Use the very best balsamic vinegar you can afford…which is true no matter what you’re making.