Blueberries were good this week--Blueberry Buckle

Blueberry Buckle
The King Arthur Flour Baker’s Companion Copyright 2003

Batter:
¾ cup sugar
4 tablespoons butter
1 large egg
½ cup milk
2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cardamom (optional) I didn't use this
1 teaspoon vanilla (optional) I didn't use this
2 cups blueberries (fresh or, if frozen, unthawed) I used fresh

Streusel:
¾ cup sugar
¾ cup unbleached all-purpose flour
1 teaspoon cinnamon
2 to 3 teaspoons lemon zest or 1/8 teaspoon lemon oil I used the zest
½ teaspoon salt
5 1/3 tablespoons soft butter

Grease and flour a 9-inch square of 9-inch round pan and preheat the oven to 375 degrees F.

Cream together the sugar and butter then add the egg and mix at medium speed for 1 minute. Whisk together the dry ingredients. Stir in the milk alternately with the dry ingredients and vanilla, scraping down the sides of the bowl. Gently fold in the blueberries. Spread the batter into the prepare pan.

In a medium-sized bowl, whisk together the sugar, flour, cinnamon, lemon and salt. Add the butter, mixing to make medium-sized crumbs. Sprinkle the streusel evenly over the batter.

Bake the buckle for 45 to 50 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and cool it. (in the pan) on a rack. Serve the buckle with coffee in the morning or with whipped cream for dessert.

Makes about 16 servings. Per serving: 226 cal, 7 g fat, 3 g protein, 18 g carbs, 19 g sugar, 1 g fiber, 32 mg chol, 204 g sodium
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I really wanted to make a pie but I was too lazy. I have to be in a certain frame of mind to work with pastry dough and I just wasn't in that place. It reached a point where I just had to grab a recipe quickly and make something or I wouldn't get to use the gorgeous blueberries I bought at the auction on Friday. Not that they aren't fine on their own, but where's the fun in that?

This was quite good. The blueberries were nice and sweet and of course, a touch of lemon always goes nice with blueberries. The cake part was moist and the crumb topping was crunchy but not too crunchy. No complaints.

This is my contribution to Sweetnick's ARF/5-A-Day Tuesday this week. Blueberries are full of antioxidants.

I'm experiencing cookbook overload. I picked up a few good ones at the auction on Friday, then I trekked through massive road construction to get to the library on Saturday and picked up a huge stack of cookbooks. I can't wait to get through them all.

Blast From The Past: Key Lime Pie from June 2006, also from this cookbook. Good pie.

Question of the Day: What was the best thing you ate over the weekend?