Archive for August, 2011

Blueberry Buckle

Another weirdly named dessert? Done. Blueberry buckle.

Think coffee cake. In fact you could probably just call this blueberry coffee cake. Or you could call it a crumble, since buckle and crumble are apparently the same thing. Who knew? English why are you such a difficult language? Do we really need 3 words to describe the exact same thing? Confusing. And English is my first and only language…

Eat this for breakfast, eat this as a snack, heck you could even put ice cream or whipping cream on the buckle and have a post-dinner feast.

Even though the internet tells me that a buckle is normally made with blueberries I’m sure this would be delicious with other fruits (I’m thinking freshly picked blackberries?). A multi-purpose dessert, I like it.




Blueberry Buckle


3/4 cup sugar       1/4 cup shortening

2 eggs                  1/2 cup milk

1 1/2 cups flour    2 tsp baking powder

1/2 tsp salt           1/2 tsp nutmeg

1/4 tsp cloves       1 1/2 cups blueberries

Preheat oven to 375F.

Mix sugar, shortening, eggs and milk until well blended.

Stir in flour, baking powder, salt, nutmeg and cloves. Fold in blueberries.

Spread batter into greased 9 inch square pan.


1/2 cup sugar        1/2 cup flour

1/2 tsp cinnamon  1/4 cup soft butter

Combine ingredients for topping; mix until crumbly. Sprinkle crumbs over batter.

Bake for 40 minutes or until top springs back when lightly touched.


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Themes. I like using themes and I stick with them so bring on the fruit and weird vocabulary! Grunts! Yes I have already posted about a grunt, this one is a bit different but equally delicious.

Blueberries. They’re everywhere these days. Every year at this time we buy a flat or two of blueberries. Many of the berries end up being made into jam and the other half get frozen for the year. I can’t get enough of them in the wintertime. Blueberry pancakes, blueberry milkshakes, blueberry muffins…yes please.

Seriously people, buy them now and freeze them. Buying bags of frozen berries from Safeway in the winter is the biggest waste of money ever. We all know how frugal cheap I am…

Raspberries and blueberries aren’t normally the first combination that comes to mind when I think of fruit desserts. Trust me on this one, it works. This is a recipe that our family has used numerous times over the years but normally we keep it a strictly blueberry dish. Holy heck, raspberries just took this number to the next level. End of story.

Please excuse me while I run off to the kitchen to taste test one more bite horde all of this to myself…

Blueberry Raspberry Grunt

2 cups blueberries    2 cups raspberries

2 cups water            1 cup sugar

1 1/2 cups flour       2 tsp baking powder

1/4 tsp nutmeg        1/4 tsp salt

3/4 cup milk

Place blueberries, raspberries and water in a large pot; stir in sugar. Cook until mixture just starts to bubble. Lower heat.

Combine flour, baking powder, nutmeg and salt.

Stir in milk until dry ingredients are just moistened.

Drop dough by spoonfuls on top of simmering berry mixture. Cover; cook for 10 to 15 minutes or until dough is puffed.

Serve dumplings with sauce from pot and ice cream.

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One of the things that I love most about the summer is all of the fresh fruit that we get to eat. Strawberries, raspberries, tayberries, blueberries, blackberries, peaches, nectarines, cherries, the list could go on.

Nothing says summer like a good fruit dessert. This is the one time of the year when I will gladly pass on the chocolate and head straight for the fruit. My waistline wishes that this happened more often!

This year I’ve realized that with fruit baking comes a whole new jargon to learn. I thought I was informed, but I couldn’t have been more wrong. Cobblers, grunts, slumps, crisps, crumbles, buckles, brown bettys, pandowdy, and sonkers (yes you read that right). Looks like we need a vocabulary lesson. Here it goes…

Cobbler: contains a thick crust (usually a biscuit crust) and a fruit filling (peaches, berries, etc). Some versions are enclosed in the crust, while others have a drop-biscuit or crumb topping. Often baked in the oven.

Grunt/Slump: a simple dumpling-like pudding (basically a cobbler) using fruit. Usually cooked on top of the stove. Named after the sound the berries make as they stew.
Crisps/Crumbles: Crisps are baked with the fruit mixture on the bottom with a crumb topping. The crumb topping can be made with flour, nuts, bread crumbs, cookie or graham cracker crumbs, or even breakfast cereal.
Buckle: a type of single layer cake with berries (usually blueberries) added to the batter. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.
Brown Betty: consists of fruit (normally apples) baked between layers of buttered crumbs.
Pandowdy and sonkers…those have yet to be attempted in my kitchen so I’ll leave it up to you to discover those.
I’ve already made a crisp and grunt so it was only fitting that this cobbler was next. Every single bite was delicious. I’ve never paired blueberries and peaches together, but apparently everyone else has, and I am currently killing myself for getting onto this train so late. Smitten Kitchen you never fail to amaze me. This one is another hands down summertime winner.
Make this, then make it again, then curse peach season for being too short…
Peach Blueberry Cobbler
Adapted from Smitten Kitchen
For the fruit

4 cups peaches, pitted, skinned and cut into slices
2 cups rinsed blueberries
2/3 cup brown sugar          2 tbsp flour
2 tbsp fresh lemon juice     1/4 tsp ground cinnamon
1/4 tsp salt

Preheat oven to 425F.

Toss peach slices with blueberries, sugar, flour, lemon juice, cinnamon and salt in the bottom of a 2-quart ovenproof dish.

For the biscuit topping

1 cup flour
1 tbsp dark brown sugar     2 tbsp sugar
1 1/2 tsp baking powder     1/4 tsp salt
3 tbsp cold butter, cut into pieces
1/2 cup buttermilk (1 tsp vinegar + remaining milk)

Stir together the flour, sugars, baking powder and salt.

Cut the butter into the dry mixture with your fingertips, a fork or a pastry blender. Stir in buttermilk with a rubber spatula until a wet, tacky dough comes together.

Plop spoonfuls of the biscuit dough over the filling; don’t worry about covering entire surface.

Bake for 20 minutes. Reduce oven temperature to 350F and bake for 10 more minutes or until the cobbler’s syrup is bubbly and the biscuit tops are browned. (If the biscuits are not fully cooked but are brown on top cover the dish with aluminum foil)

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Summertime and the living is easy. Hot weather, breath taking natural beauty, delicious food, numerous firsts and, best of all, reunions with my favorite people.

Although there hasn’t been any baking going on lately there’s been so much more…







Discovering Alberta…Lake Louise and Moraine Lake





Whistler with the best friend and then hiking the Squamish Chief together…







Baseball games in Minnesota…reunions with good friends in Chicago…






A missions trip to Iquitos, Peru…travelling around Peru to Cusco, Pisac and Aguas Calientes…






Machu freaking Picchu with the other best friend (yes it was UNREAL)…and Multnomah Falls, Oregon with the parents.

That’s 2 continents, 3 countries, 3 provinces and 7 states, and 11 airplane flights in a month.

Now I’m off to Vancouver Island for a good friend’s wedding. I couldn’t have asked for better friends or a better summer

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