Cake For Two: Blueberry Buckle

These petite daffies come in once a year, and, at the Farmer’s Market, are only $2/bunch. This is two bunches. The really good thing is they smell divine! The scent is all over the living room now. We have flowers for so short a time, why not enjoy the really good ones?
I am so sorry I haven’t posted a “Cake For Two” in awhile. I’ll post two this month. I discovered this dish and had some blueberries frozen from last year that I needed to use up. With all the talk about the great properties of blueberries, we needed to use these up before the new crop comes in.
It is an amazing dish! Good for breakfast or after dinner. We went to an event Sunday and the two young men (12 & 10) there ate half of the dish by themselves! The sweetness of the blueberries decreases the amount of sugar needed in the cake. The original recipe called for 3/4 C sugar, but I added only 1/2 C. See how it works? Adjust a little here and a little there and you have something you like!
OK, there is all this BS going around on the intertubes about exploding pyrex and corningware. It is just people doing stupid things. If it says don’t broil-I don’t broil, if it says don’t use on the stovetop-I don’t use on the stovetop. Common sense-check! If you take a hot pyrex or cornware dish out of an oven, put it on a metal rack or thick hot pad to cool, not on your cool granite or slate counter on a thin kitchen towel. If it is cold, don’t put it on your burner that is hot because you just cooked something on it. This is just common sense cooking practices, not rocket science.
Yeah, I know about the “stupid kitchen tricks” personally. I cracked a new cast iron skillet by placing it cold on a hot burner without letting the cast iron come up to temperature first. Man, that sucker cracked right down the middle!
Here we go to Blueberry Buckle—>

Blueberry Buckle original recipe from the Firelight Inn

Cake:
1/4 C softened butter
1/2-3/4 C granulated sugar
1 egg whisked
1/2 C all-purpose flour
2 tsp natural baking powder (Rumsford is good)
1/2 tsp sea salt
1/4-1/2 tsp freshly ground nutmeg
1/2 C whole milk
2 C blueberries
1 T lemon zest

Topping:
1/2 C granulated sugar
1/3 C all-purpose flour
1/2 tsp cinnamon (I use Saigon cinnamon which is so much more fragrant and tasty and actually cheaper at a place that sells bulk herbs and spices that the grocery retail bottle of spice that goes off before you use it all)
1/4 C butter, cool

Serves 6-8
Preheat oven to 375 degrees.
Equipment: 8″ X 8″ pyrex pan greased with butter

Cream the sugar and butter, add the egg, mix well. Sift the dry ingredients then add to the wet ingredients alternately with milk, fold in blueberries and lemon zest. Meanwhile, sift together the dry ingredients for the topping and then cut in the butter until it is pea sized. Pour cake into the greased pyrex pan. Sprinkle top with topping. Bake for 40-45 minutes until the top and bottom are brown and a toothpick inserted in the center comes out clean. Cool on a metal rack or a thick hot pad. This cake comes out with a lovely crust on top. Don’t put it in an airtight container-just cover the pyrex dish with aluminum foil if you have any left over.

P.S. I can see adding some toasted nuts to your liking to the cake or topping in the future! (And maybe tossing the berries in a splash of lemon juice before adding)