It's that time of year again. Blueberry season. The blueberries are ripe so it's time to pick. We have wild blueberries all over our island. We pick from July to September and put away gallons and gallons of berries. Some go in the freezer, some are turned into jelly and syrup and some are just cooked as soon as they are picked. My first blueberry post has to be blueberry buckle. It is a quintessential Alaskan dessert. Every Alaskan must have this recipe.
1/2 cup shortening
1 cup sugar
2 cups flour
1 Tbs baking powder
1 tsp salt
2/3 cup milk
4 cups blueberries
1 cup sugar
2/3 cups flour
1 tsp cinnamon
1/2 cup butter
Cream shortening and sugar. Add eggs. Mix flour, baking powder, and salt together. Add to the sugar/shortening/egg mixture alternately with the milk. Pour into a 9" X 13" pan. Put the berries on top. Mix the topping ingredients together with a pastry cutter or in your electric mixer until crumbly. Spread over the top of your berries. Cook in a 350F oven for 45 minutes to 1 hour or until a knife inserted in the cake mixture comes out clean.
The key to this recipe is to top the cake batter with the blueberries. I have added some red huckleberries to this buckle.
Top the entire cake with the butter/sugar mixture
The baked buckle
Serve this luscious dessert topped with a dollop of whipped cream or ice cream.
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