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The Living Without Series

This is a series of posts that I wrote back in 2006 on living with less stuff. Check them out: liv011Living #2liv031liv04

Coal Creek Farm on Facebook

The Chicken Doctor


The Architect


Blueberry Buckle

I got the blueberry buckle recipe from a fantasimo cookbook called The Grassroots Cookbook- Great American Recipes From Kitchens Across The Land by Jean Anderson. I’ve been using it for years and years and years. I searched online and you can pick one up on Amazon for a mere buck, so go getcha one if you’re so inclined.

It has recipes like; Carrot Pecan Cake with Fresh Orange Glaze, Batter-Fried Chicken, Crab Imperial, Self-Rising Biscuits and oh so much more mouth watering old fashioned goodness I just can’t tell you lest we all slip across the floor on our own saliva.

The blueberry buckle recipe comes from Mrs. William E. Schumpf of Penobscot County, Maine. Her friends call her “Brownie”, but I call her “Mrs. Blueberry Buckle.”

I wanted to make this and take beautiful pictures, but, ummm, well, that’s just not gonna happen. My children’s social calendar has filled up this week and therefore my butt is forming a permanent indentation in the driver’s seat of my van and if I made the buckle I would just be spreading the dent and that just ain’t pretty.

So, here ya go.

Blueberry Buckle

For best results use fresh blueberries.

1/2 cup butter

1/2 cup sugar

1 egg lightly beaten

2 cups sifted all purpose flour

2 1/2 tsps baking powder

1/2 tsp salt

1/2 cup milk

1 pint fresh blueberries, washed and stemmed


1/2 cup sugar

1/2 cup flour

3/4 tsp ground cinnamon

1/2 cup butter

1. Cream butter and sugar until light; beat in egg. Sift together the four, baking powder and salt and mix in alternately with the milk, beginning and ending with the dray ingredients.

2. Spread batter across bottom of greased 9X9X2 inch pan. Cover with blueberries.

3. For topping; Mix sugar with flour and cinnamon, then cut in butter until mixture is uniformly crumbly. Scatter topping evenly over berries.

4. Bake in a moderate over 375 degrees for 1 to 1 1/4 hours or until buckle is puffed and browned. Remove from oven, cool in pan10-15 minutes before cutting. Top with whipped topping, or ice cream or just eat it straight out of the pan.

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