Wife, Mummy, Nurse: B is for Blueberry

09 May 2011

B is for Blueberry

Blueberries are one of my favourite summer fruits, right behind strawberries.  I love going blueberry picking at nearby farms.  According to 12 Best Foods Cookbook by Dana Jacobi, "Blueberries contain the most health-protecting antioxidants of all fresh fruits and vegetables."  They also are cultivated with less pesticides and are the least perishable of all the berries.

Blueberry Buckle
1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter at room temperature
1/2 cup sugar
1 large egg
1/2 cup milk
2 1/2 cups blueberries (I used frozen, but I'm looking forward to summer!!)
 
For the topping:
1/2 cup sugar
1/3 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, at room temperature
 
1. Preheat oven to 350 degrees F; butter and flour a 9 X 9 inch square pan.
2. Mix butter, sugar, and egg.  Add the milk and beat until light yellow and fluffy.  Stir in the flour mixture, then fold in the blueberries and spread in the pan.
3. Mix the topping ingredients with your fingers until blended, then sprinkle on top of the batter.
4. Bake for 40-50 minutes or until golden and a toothpick inserted in the center comes out with moist crumbs.

Note: I meant to make this today, but wasn't able to.  I plan on making it tomorrow and posting a picture of it!!  Hope you enjoy the recipe.

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