Friday, August 26, 2011

PostHeaderIcon Cara:Friday's here

Here on the East Coast we are battening down the hatches for Hurricane Irene. It's been quite a week here with an earthquake the beginning of the week (though you would never know it out on the furthest east end of Long Island) and beginning this next week with a visit (or not) from Irene. With a weekend of fist time college drop off day, a wedding and a hurricane there's lots to do's a recipe I made last night. I love blueberries and nows the time to use them up!!

Blueberry Buckle*

1/4 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk**
2-1/2 cups fresh or frozen blueberries

1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed

In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine 2 cups of flour, baking powder and salt; add to creamed mixture alternately with buttermilk. Mix well.

Toss berries in remaining flour; fold into batter (discard any flour that doesn't stick to berries). Spread batter in a greased 9-in. square baking pan.

For topping, combine flour, sugars and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.

*FYI: Why is it called blueberry "buckle" ? A buckle is an old-fashioned, single-layer cake with a streusel-type topping. The batter is very dense. As the cake bakes, the batter sinks to the bottom of the pan, which makes the streusel buckle on top.
**Don't have buttermilk or don't feel like buying a whole container for 1/2 cup? Me neither. This works just as well I used this last night and it was perfectly fine
 •Milk (just under one cup)

•1 Tablespoon lemon juice

1. Place te tablespoon of lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minutes. Then, use as much as you need in this case a 1/2 cup


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