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Jean B.[_1_]

wrote:
> On Mon, 20 Jul 2009 09:49:56 -0400, "Jean B." > wrote:
>
>> I am reposting this, so it will be more visible. BTW, in case it
>> isn't obvious, I am looking for a TNT recipe!
>>
>> I actually have some SOUR blueberries. I need to look again, but
>> I don't that they look the least bit unripe. I am thinking they
>> might make a good pie--and maybe a good buckle. Speaking o' that,
>> I need to post a request, but I'll ask here too: does anyone have
>> a truly excellent recipe for blueberry buckle/streusel topped
>> blueberry cake? I have made good ones, but I always feel they
>> could be better. Thanks!
>
> The following recipe is from Nova Scotia where low bush blueberries
> grow wild and plentiful. They're much tastier than those big, bland
> commercially grown excuses for blueberries.
>
> Blueberry Buckle
>
> 1/2 cup butter
> 3/4 cup granulated sugar
> 2 eggs
> 2 cups flour
> 1 Tbsp. baking powder
> 1/2 tsp. salt
> 1/2 tsp. nutmeg
> 1/4 tsp. ground cloves
> 3/4 cup milk
> 2 cups fresh wild blueberries
>
> Topping:
> 1/2 cup brown sugar
> 1/3 cup butter
> 3/4 cup flour
>
> 1. Grease and flour a 9 inch square cake pan. Cream butter with
> sugar; add eggs, beat well. Sift flour with baking powder and spices.
> Add to creamed mixture alternately with milk. Gently fold in
> blueberries; pour into cake pan.
> 2. For the topping, blend ingredients until they resemble coarse
> bread crumbs. Sprinkle evenly over batter. Bake at 190°C (375°F) for
> 60 minutes or until the centre of the cake is cooked.
>
> Ross.

Thanks! That may be the one I try. I am glad to see it even
lists TWO cups of blueberries!

--
Jean B.