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.

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