© Trippin' Mama 2010
Friday, July 16, 2010
From My Kitchen: Blueberry Buckle
This recipe is an oldie, but a goodie. It comes from the Better Homes and Gardens "New Cook Book." My copy was published in 1965. My mom probably picked it up for me at an auction sale.
This old cookbook is full of great everyday recipes and kitchen standards. It also has a section on canning and some quaint advice like the tidbit to "Make sure the breakfast table looks as nice as for any other meal. Gay placemats, correct table setting, fresh centerpieces will make your family glad they got up!"
I cannot tell you how glad I am that the expectation of a pretty breakfast table has gone out the window. Seriously, isn't the yellow Cheerios box nice enough all on its own? Around here if you don't have the correct table setting it's because you forgot to bring your spoon to the table after you poured your own cereal. That's just the way we roll.
But I digress. Among the great recipes in this quirky, outdated cookbook is this delicious blueberry coffeecake with a cinnamon crumb topping. It's a favorite in my house, and we always take advantage of blueberry season to whip this up a few times. The only change I've made is to double the cinnamon in the crumb topping. Sometimes I'll even throw in an extra teaspoonful. The crumb topping is what puts this over the top.
It's highly unlikely this blueberry buckle will wind up on a table alongside gay placemats and correct table setting at my house, but sometimes I make a little frozen orange juice to accompany it. I really know how to do it up right!
Here's the recipe:
1/2 C. shortening (I use Crisco)
1/2 C. sugar
1 well-beaten egg
2 C. all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 C. milk
2 C. fresh blueberries
Thoroughly cream shortening and sugar. Add egg and mix well. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk. Spoon into well-greased 11x7 pan. Top with blueberries. Sprinkle Cinnamon Crumbs over berries.
Bake at 350 degrees for 45-50 minutes. Cut in squares and serve warm. Makes 8-10 servings.
Cinnamon Crumbs: Mix 1/2 C. sugar, 1/2 C. flour, 1 tsp. cinnamon (or more to taste). Cut in 1/4 C. butter until crumbly.
I guarantee this coffeecake is delicious whether it's served on a gay placemat or not.
© Trippin' Mama 2010