On a beautiful afternoon one August, I met up with friends on Toddy Pond, just north of Blue Hill. We swam and chatted and enjoyed wine as the sun set over the deck, disappearing into the water and trees. We had scallops for dinner and for dessert? A lovely blueberry buckle made with berries my friends had picked that morning. Blueberry season is fleeting. Lucklily, this recipe can easily be made with frozen berries (do make sure you use Maine berries – they’re the best for a buckle). A little less sugar makes this more of a breakfast-appropriate treat; serving it with ice cream makes it even more heavenly!
I hope this brings back great Maine memories.
1/2 cup white sugar
1/4 cup butter
1/2 cup milk
2 tsps. vanilla (optional)
2 cups all-purpose flour
2 tsps. baking powder
1/2 tsp. salt
2 cups blueberries
1/4 cup white sugar
1/4 cup dark brown sugar
1/3 cup all-purpose flour
1/2 tsp. freshly ground cinnamon
1/4 cup butter, softened
Preheat oven to 350 F degrees. Grease one 8-by-8-inch pan or one large pie plate.
Batter: Cream sugar, butter and egg. In a separate bowl, mix together flour, baking powder and salt. Stir into sugar mixture, alternating with milk and vanilla. Fold in blueberries. Use a spatula to scrape batter into the greased pan.
Topping: Combine sugars, cinnamon and butter. Spread evenly over the batter.
Bake 25-35 minutes, until the edges are browned and a toothpick comes out clean in the center.