Tuesday, July 27, 2010
It's always nice when your hobby becomes someone else's treat, a situation where someone is actually asking you to do something you love to do. So it is now with my baking -- first with my coworkers, who seem to get excited every time I walk through the door with a plate or my trusty Cupcake Courier (I don't get a commission on these -- I just love mine so much!).
Now, my boyfriend's gone from willing guinea pig ("here, hon, eat this, tell me what you think") to eager customer, so to speak, asking me the other day if I'd make him something else this week that he could munch on in the mornings, since he'd eaten the blueberry muffins all last week and enjoyed them. Ask and ye shall receive -- I'd been eying this recipe for blueberry buckle ever since he bought the farmers' cookbook when we went berry-picking.
Here's one thing I learned, though -- don't trust a farmer to proofread. The recipe they've printed calls for 1/4 cup of salt. A quarter-cup of salt??? Good thing I'm not a blind recipe-follower -- at this point, I have enough knowledge and instinct to know that that had to be a typo. A quick Google search turned up plenty of blueberry buckle recipes, all of them with 1/2 teaspoon of salt, so that's what I went with. The result was delicious, though a little over-iced (you know how it is -- "oh, too thick, needs more milk..." "wait, too thin, add more sugar..."). It's also a tad Bisquick-y ... I imagine there's probably a shortcut version of this recipe out there that uses Bisquick instead. But me, I work from scratch as much as possible. :)
Adapted from the Winney's Farm cookbook, volume 3
2 c flour
3/4 c sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/4 butter, softened or melted and cooled
Scant 3/4 c milk
2 c blueberries, thawed if frozen, coated with flour
1/3 c flour
1/2 tsp cinnamon
1/4 c butter, softened
1/2 c confectioners' sugar
1/2 tsp vanilla
Milk as needed
1. Preheat oven to 375 degrees. Grease 9-inch round or 8-inch square baking pan.
2. With a hand mixer, beat together the butter, sugar, egg, milk, flour, baking powder and salt.
3. Gently fold in the blueberries. Spread in pan.
4. Crumble together sugar, flour, cinnamon and butter. Sprinkle over top of batter.
5. Bake for 40-50 minutes, until a toothpick comes out clean.
6. Whisk together the confectioners' sugar, vanilla and milk to make a glaze, then drizzle over cake. Serve warm if possible.