When my boys were young, we lived in Switzerland for an idyllic two years. Each Monday morning, it was my turn to drive carpool to nursery school, picking up little Danny and Laura. On the way home, I would stop back at Nancy’s, Danny’s mom, and just about every Monday, she was taking her Blueberry Buckle out of the oven when I arrived. I serve the Blueberry Buckle now, too, sometimes on Mondays, and treasure my Swiss memories.
3/4 cups sugar, softened
1/4 cup butter
1 teaspoon vanilla.
1/2 cup milk
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries (frozen is okay but fresh is, of course, better)
1/4 cup all-purpose flour.
1/2 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 cup cold butter
Grease and flour a 9″X9″ glass baking dish.
Preheat the oven to 375F.
Cream the butter and sugar together. Add the egg and vanilla and beat until light and fluffy. Mix the flour, baking powder, and salt. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour.
Add the second flour to the blueberries and lightly fold into the batter.
Spoon the batter into the prepared pan.
With a pastry blender, mix the topping ingredients together and sprinkle over the batter.
Bake for 45-50 minutes.
Birchwood Inn, htttp://www.birchwood-inn.com
Ellen Gutman Chenaux
8 Broads in the Kitchen