One of my favorite food memories from July 4th is Blueberry Buckle. Growing up, my best friend Emily's mom was a great cook and I loved being at their lake house in the summer for many reasons but partially because of the yummy homemade food. I remember coming back from a swim in the lake excited to sneak into the kitchen to see what Mrs. Taylor had been cooking. Sometimes there were homemade chocolate chip cookies and usually around the 4th there was Blueberry Buckle. Being from a primarily frozen-food household, I had never heard of Blueberry Buckle and loved the name almost as much as the taste. I have fond memories of the dessert and this year I'm going to try my hand at it. Mrs. Taylor was nice enough to email me her recipe:
3/4 c. sugar
1/4 c. Crisco (or oil)
Combine sugar, crisco and egg; beat until smooth.
Combine dry ingredients as follows:
2 c. flour
1/2 tsp salt
2 tsp baking powder
Then, after mixing the dry ingredients thoroughly (so baking powder blends well),
add these to the creamed sugar mixture.
Then stir in 1/2 cup milk and
fold gently in 2 c. blueberries (washed & drained).
Spoon into a 9" square pan -- Sprinkle with topping.
1/2 c. sugar
1/3 c. flour
1/4 c. soft butter (cut butter in with pastry blender until topping looks somewhat like cornmeal.
Bake at 375 for 45 minutes.