Not long ago, a friend mentioned making her grandmother’s blueberry buckle. We were curious; what the heck is a buckle, anyway? Like any smart potato, we consulted Sharon Tyler Herbst’s Food Lover’s Companion. Buckle is just another term for a single layer cake. And then coincidentally, while visiting Spring Brook Farm in Cumberland, we discovered a buckle recipe at the register. Kismet!
But before team Cute Potato could start baking, we needed more blueberries. We decided to visit Crabtree’s Blueberries (featured in the August 2009 issue of Martha Stewart Living). The beautiful Sebago spot features several varieties of highbush blueberries that are perfect for picking with little ones. The orchard’s best feature? Crabtree’s offers tin pails for picking, so the berries go kerplink, kerplank, kerplunk, just like in Blueberries for Sal.
CP#2 balances his tin buckets of blueberries
And if you’re not ready to say goodbye to summer, you can pick blueberries at Crabtree’s until October. Worth noting: another favorite spot—Sebago Lake State Park—is nearby. Or if the spirit moves you, take the family for an old-fashioned river boat ride on The Songo River Queen II in Naples.
But back to the Buckle, the recipe is easy to make with the kids, and delicious to boot. The taste reminds us that summer is not quite over.
Farmhouse Blueberry Buckle
Preheat oven to 350º. Grease and flour a 9-inch square baking pan.
3/4 cup sugar
1/4 cup butter
1/2 cup milk
2 cups flour (plus 2 TBSP)
2 tsp. baking powder
1/2 tsp. salt
2 cups fresh blueberries
In a large bowl, mix the sugar, butter, and egg until creamy. Stir in the milk. Next, sift flour, baking powder, and salt into a medium bowl. Slowly stir the sifted dry ingredients into the wet mixture. Toss the blueberries in 2 TBSP of flour and then gently fold them into the batter. Spread the batter into the prepared pan.
1/2 cup brown sugar
1/8 cup flour
1/2 tsp. cinnamon
1/3 cup of butter
Mix the brown sugar, flour and cinnamon together. Cut the butter into the mixture using a fork/knife or pastry blender until the mixture looks like small peas. Sprinkle over the batter and bake 45-50 minutes. Serves 6-8.
Crabtree’s Highbush Blueberries
703 Bridgton Road (Route 107)
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