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Thursday, September 2, 2010

Blue Ribbon Blueberry Buckle

Hello! I hope each of you had a fabulous summer!  I sure did!  Summer is by far my favorite season of the year!  I love all of the fresh fruits and vegetables that actually taste like they are supposed to.

  I guess you could say I took a sabbatical from blogging.  I have lots of recipes to write about though because I definitely didn't stop cooking!  So keep checking back...I promise I won't ever take that long of a break again! :)

Many of my upcoming recipes will be focused on summer's bounty....I sure wished I could have gotten these recipes on here when your garden was still producing, or the berries were actually still in season, but sometimes life just doesn't go like you want it to! :)

The following is one of my favorite ways to use blueberries:


This cake is thick, moist, and so flavorful!  It is simply fabulous!  It isn't too thick, so it doesn't dry out during baking.  It practically melts in your mouth.  And if that weren't enough, it is filled with antioxidant rich blueberries!  I can't even describe how delicious it is, so you just might have to make it!


This picture is all about the glaze!! Look at how shiny and beautiful! If you can't tell, I love a basic glaze!  In fact, you could probably glaze a shingle and it would be tasty!! :)


Thanks to my dear mother who passed this recipe down to me!  She made it throughout my childhood and we always gobbled it up!  Somehow though it tastes better today than it ever has!  (Maybe cuz I am a grown up now!!?)



BLUE RIBBON BLUEBERRY BUCKLE

1/3 cup butter, softened
1 cup sugar
1 egg
1 cup milk
1/2 tsp. vanilla extract
2 cups flour
3 tsp. baking powder
1 tsp. salt
2 cups fresh or frozen blueberries
(if using frozen berries, thaw and drain)

In a bowl beat butter and sugar together until light and fluffy.  Add egg, milk, and vanilla and mix well.  Add dry ingredients and beat on low speed for 30 seconds.  Beat for 2 more minutes on medium speed scraping sides of bowl occasionally.  Spread half of batter in a greased 9x13 pan (for cakes I prefer metal over glass).  Sprinkle with 1 cup of blueberries.  Pour the rest of the batter over top.  Sprinkle with remaining 1 cup blueberries.  Bake at 350 degrees for 35 minutes or until toothpick inserted near middle comes out clean.  Drizzle warm cake with glaze. (Recipe below)


Glaze for Blueberry Buckle:

1 cup powdered sugar
2 T. milk
1/2 tsp. vanilla extract

Mix together in bowl with wire whisk.  Drizzle over cake using a spoon.

5 comments:

  1. I have TONS of frozen blueberries and will for sure make this soon! (maybe today?)I was going to ask you how I could use frozen, but saw you commented on that, thanks!

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  2. can't wait to make this! I have been searching for a recipe to use up my blueberries :)

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  3. I made this for breakfast this morning minus the glaze, but I used half whole wheat flour, half white and sucanat instead of white sugar to make it a little healthier since it was for breakfast. Amazing.

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  4. Made this today.....poked holes in it while still hot and added some lemon juice to the glaze to make it thinnner, then poured it over the top so it seeped down into the holes.. hubby loved it!

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  5. Yum Joy! Sounds good! I have tried lemon juice too! It is nice to switch it up sometimes! :) Sounds delicious on a cold day like today!

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