Berry Buckle Recipe

For shellmo and Rev. Paul in Michigan and Alaska, respectively, two places that should have plenty of wild berries to offer. And, shellmo, I’m sure the 9 year-old nephew and his friends could learn to pick ‘em! (Of course, if you sent them out with an empty bucket it might still be empty when they return even if their tummies aren’t!)

The Berry Buckle recipe that Terry used came from the Better Homes & Gardens New Cook Book (© 1996 by Meredith Corporation, Des Moines, Iowa), page 124. They call it Blueberry Buckle but just about any fruit would work.

Blueberry Buckle

Prep: 20 minutes
Bake: 50 minutes
Oven: 350° F
Serves: 9


For the cake:
2 cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
½ cup shortening
¾ cup sugar
1 egg
½ cup milk
2 cups fresh or frozen blueberries

For the crumb topping:
½ cup all-purpose flour
½ cup sugar
½ teaspoon ground cinnamon
¼ cup butter or margarine

Directions:
1. Grease the bottom and ½ inch up the sides of a 9x9x2 inch or 8x8x2 inch baking pan; set aside.
2. In one mixing bowl combine the 2 cups flour, baking powder , and salt
3. In a separate mixing bowl beat the shortening with an electric mixer on medium speed for 30 seconds. Add the ¾ cup sugar. Beat on medium to high speed till light and fluffy. Add the egg; beat well.
4. Add the dry mixture and the milk alternately to the beaten egg mixture, beat till smooth after each addition.
5. Spoon the batter into the prepared pan. Sprinkle the berries on top.
Crumbs:
6. Combine the ½ cup flour, ½ cup sugar, and cinnamon.
7. Cut in the butter till the mixture resembles coarse crumbs. Sprinkle over the top of the berries.
8. Bake in a 350° F oven for 50 to 60 minutes or till golden.
9. Serve warm.

Ice cold milk or vanilla ice cream on the side makes a welcome addition.

Terry made some alterations, as all good cooks do:

1. She used unsalted butter and thinks she might use it in place of the shortening next time.
2. She allowed the butter to soften considerably and then squeezed the flour, sugar and butter mix between her fingers to get the correct “crumb” consistency.
3. She used an 8x8 pan and had to boost the cooking time 10-15 minutes due to the extra thickness and our 2100-foot altitude. Ours is an electric oven. Depending upon your fuel source and altitude, you may have to adjust the cooking time. (She recommends using the 9x9 pan—the cake will last a little longer!)
4. She also used non-fat skim milk. Whole milk might result in an even richer flavor—if possible!)
5. She used a mix of fresh, wild red and black raspberries and blueberries. And we talked about how blackberries, peaches, and nectarines could be used. They would soften during the cooking process much as the raspberries and blueberries did. We didn’t think fresh strawberries would work too well but frozen ones might.