Updating the classic Blueberry Buckle

Believe it or not that ice cream flavor is Blueberry Crumble

Katherine had this in the oven on a recent Saturday when I came home late. She’d also made me a martini. What can I say, some guys have all the luck! She adapted the recipe from one her mom made out of the classic Better Homes and Gardens cookbook. My wife’s version doubles the blueberries and uses sour cream rather than milk. She also ditched the shortening in favor of butter, reduced the sugar… she tinkered. The dough is sticky, but it will spread to cover a lasagna pan. Use a rubber spatula if you need to.

Katherine’s Blueberry Buckle

For cake

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 cup sugar
• 1/2 cup butter
• 1 egg
• 1/2 cup sour cream
• 2 cups fresh blueberries

For topping

• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/4 cup butter

Grease a 9 x 13 pan and set aside. Preheat oven to 350. Set butter for topping on counter to soften. Mix flour, baking powder, baking soda and salt for cake in bowl. In the bowl of a stand mixer, cream butter for about 30 seconds. Add sugar and beat until fluffy. Add egg and mix to incorporate. Alternate adding dry mixture and sour cream until incorporated. Spoon batter into pan, remember it will be sticky. Spread blueberries evenly over the top. In a separate bowl, mix together ingredients for topping using a fork or your fingers to cut in the butter. When it resembles coarse crumbs, sprinkle over the top. Bake for 50 to 60 minutes, until golden. Serve warm with or without ice cream.

Speaking of great blueberry recipes: Here’s one we hope to try soon: The Southern Lady’s  sour cream blueberry pie. As you can guess from the title, her site has some wonderful Southern recipes, check it out.