Sunday, September 20, 2020

Elizabeth Penney's Blueberry Buckle #giveaway

Today we’re so happy to welcome Elizabeth Penney back to our kitchen! She brings us blueberry buckle and a book giveaway—a paperback copy of Thread and Dead. Leave a comment at the end to be entered in her drawing…

Big thanks to Lucy Burdette and the wonderful authors of Mystery Lover’s Kitchen for including me as a guest again, this time to celebrate Thread and Dead’s release. The Apron Shop Series, set in Maine, doesn’t feature recipes but my characters eat well and often, to the point that reviewers often comment! But that’s because Maine is known for some of the best food around—clam chowder, lobster, blueberries…
Since my fictional town is named Blueberry Cove, I thought a recipe featuring wild Maine blueberries would be fun. These tiny sweet berries are native to Maine, where they grow on low bushes in otherwise barren areas. Fortunately for those who can’t visit during the season, Wyman’s offers frozen Maine blueberries in supermarkets everywhere. Blueberry Buckle is basically coffee cake with a cool name.

Blueberry Buckle:

Grease 8-inch round or square pan with butter. (I used a spring-form pan) Preheat oven to 375 degrees.

          
  For the cake:
-       2 cups frozen blueberries, thawed per directions (or fresh, if you’re lucky)
-       2 cups all-purpose flour
-       1 cup sugar
-       1/2 stick of butter, softened
-       1 egg
-       ½ cup of milk
-       2 tablespoons of sour cream
-       2 teaspoons baking powder
-       ½ teaspoon salt
-       ½ teaspoon cinnamon

1)    Cream butter, sugar, and egg together;
2)    Mix flour, baking powder, cinnamon and salt together;



3)    Alternate adding flour mixture and milk to creamed ingredients;
4)    Stir in sour cream;



5)    Dust blueberries with flour and then gently fold into batter. Using frozen berries might color the batter somewhat. That’s okay.


Scoop batter into prepared pan and smooth. Batter will be thick. Add topping.



Topping ingredients:
-       ½ stick of butter, softened
-       1/3 cup flour
-       ½ cup sugar


6)    Mix topping ingredients together with a fork. Drop pieces on top of cake batter;
7)    Place pan in preheated oven and cook for 45 minutes to one hour, until cake is firm and toothpick or knife comes clean.




Enjoy warm or cold, with ice cream, whipped cream or plain. I had a slice with local eggs for breakfast today.

Don't forget to leave a comment to be entered in Elizabeth's drawing for a copy of THREAD AND DEAD!


About Elizabeth Penney

Elizabeth lives in New Hampshire’s frozen north where she pens mysteries and tries to grow things. She’s the author of the Apron Shop Series, with books one and two, Hems and Homicide and Thread and Dead available now, as well as numerous titles for Annie’s Fiction and Guideposts.

89 comments:

  1. My grandmother used to make blueberry pudding, which was basically the same ingredients, except that the sugared berries were left at the bottom of the casserole, not mixed in. A vanilla sauce finished it off.

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  2. This looks absolutely delightful and perfect for the end of summer. Thanks for sharing!
    abigailfbn (at) yahoo (dot) com

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  3. Thanks for sharing. It looks interesting. I might try it. suefoster109 at gmail dot com

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  5. This looks absolutely delicious. I’m going to give this recipe a try sometime this week.
    Kitten143(at) Verizon (dot) net

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  6. I love bluberries great way to make it! Thanks for the chance.
    Jess
    maceoindo(at)yahoo(dot)com

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  7. This looks wonderful! Thanks for the recipe. ckmbeg (at) gmail (dot) com

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  8. This looks delicious! I love a good blueberry recipe. Thanks for sharing.
    kozo8989(at)hotmail(dot)com

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  9. Thank you for sharing your recipe for Blueberry Buckle. We LOVE blueberry anything! This on sounds like a yummy way to wake up in the morning (or maybe even after waking up from a nap).

    Can't wait for the opportunity to read "Thread and Dead" Always enjoy your books! Thank you for the opportunity to win a copy. Shared and fingers crossed to be the very fortunate one selected.
    2clowns at arkansas dot net

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  10. My mother made blueberry buckle when I was a child, back in the 1960s. (Yeah, my age is the same as the year I was born. Scary!). I never had the recipe as it was lost over time. Now I have it! Thanks!
    I would love to read this series set in an apron shop. I made aprons for my daughter's Bridal Shower and we tied them to the backs of the chairs. It was very colorful!
    Lisacobblestone(at)aol(dot)com

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    Replies
    1. Yay for a fav childhood recipe! The wedding aprons sound cute.

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  11. thank you for coming today and sharing this yummy looking recipe. I am getting some fresh blueberries this week look forward to making it.
    quilting dash lady at comcast dot net

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  12. My husband and I went on a road trip to Maine. We were fortunate enough to happen upon a church bake sale--actually a church pie sale. We bought a homemade Maine blueberrry pie, took it back to our B&B, grabbed two forks and polished the whole thing off in one sitting! We have been fans of Maine blueberries ever since. Thanks for your generosity in sharing both your books and your recipe. Gail La Bruno luvlucca at gmail dot com

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  13. Love blueberry recipes! Thanks for the chance to win! ljbonkoski@yahoo.com

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  14. Hi! another to try - a recipe and book!! thanks
    dlkdls318@att.net
    Diane

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  15. This sounds yummy! Thanks for sharing it with us and for the chance to win Thread and Dead!
    valleyreader(at)gmail(dot)com

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  16. I can't wait to make this recipe and would love to have it While reading your book

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  17. Love any recipe with blueberries or Oregon huckleberries. Yum. Thanks for the opportunity to read Thread and Dead. beatricemds@yahoo.com

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  18. There is nothing like wild Maine Blueberries. The honking big ones in the grocery are a pale comparison.
    We usually visit Maine, but this year we are having to do without. Sigh.
    A local farm market (south Florida) just had the real deal from Canada. I bought up some and froze them.
    Your book sounds like fun, too.
    libbyddd at comcast dot net

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    1. So true, Maine ones are much tastier!