Just for fun, I conducted a little research on the word "buckle" as it relates to this recipe. Apparently, it is cousin to other cake-like or pie-like concoctions with equally weird-sounding names. These include Crumble, Grunt, Crisp, Slump, and Pandowdy. These recipes seem to have originated in Colonial times and share in common a crust / crisp topping and the use of seasonal fruit or fruits. As the July 4th holiday approaches, why not make this cake and serve it with strawberries and a little whipped cream for a Red, White & Blue breakfast treat?
The recipe that I use (and that may also be found in the inn's cookbook, Scarborough Seasons: Recipes From Family, Staff, & Guests) came from a resident of Ocean City; I hope you enjoy making Blueberry Buckle this season.
3/4 cup sugar 1/4 cup butter, room temperature 1 egg
1/2 cup milk 2 cups flour 1/2 tsp. salt
2 tsp. baking powder 2 cups (1 pint) blueberries
Cream sugar and butter until well combined. Add egg and milk. Gradually add flour, salt, and baking powder. Gently fold in blueberries. Pour into greased Bundt or tube pan and cover with topping. Bake in a preheated 350-degree oven for about 40 minutes.
1/4 cup butter 1/2 cup sugar
1/3 cup flour 1/2 tsp. cinnamon
Melt the butter in a small pan. Add sugar, flour, and cinnamon and mix to combine and large "crumbs" form. Dot on top of the cake batter before baking.
|Whipped cream would be lovely with this cake|
This cake freezes well if you'd like to enjoy a taste of summer's goodness during the wintertime. Blueberries freeze successfully, also, and may be used in this recipe - and others!
To learn more about the history of these type of historic confections, visit Linda Stradley's website, What's Cooking America, or other food-related sites.
Carol & Gus, Innkeepers
an Ocean City NJ Bed and Breakfast