Those of my family who were able to got together this evening to celebrate Mother’s Day with our mom. For dessert, I decided to make a family favorite, Blueberry Buckle:
½ cup butter or margarine
1 ½ cups sugar
4 cups sifted flour
4 tsp. baking powder
½ tsp. salt
1 ¼ cup milk
4 cups fresh blueberries
Cream butter and sugar until light. Add eggs and beat well. Add sifted dry ingredients alternately with milk, mixing till smooth. Fold in berries. Pour into greased pan, 9 x 13 or larger. Sprinkle with crumb topping, below. Bake at 375° for about 40-45 minutes. Serves 12 to 15.
Blend ½ cup butter, 1 cup sugar, 2/3 cup flour, and 1 tsp. cinnamon until crumbly. Sprinkle over top of batter.
When making the Buckle, it is important to remember to sprinkle the crumb topping on the cake BEFORE putting it in the oven.
If you forget to put the topping on before baking it, I would not recommend trying to rectify the situation by putting the baked cake with the uncooked topping under the broiler.
If you decide to try the broiler method, definitely don’t listen if someone tells you to move the baking rack closer to the top of the oven.
Because, if you do, the cake just might catch on fire.
The general consensus is that we all wish that we had gotten a picture of the Burning Buckle. It was impressive. We’re talking fully engulfed, with flames shooting out of the oven door. Truly, a mighty conflagration. Unfortunately, you really don’t focus on the photo op when you have three full-grown adults rushing around trying to figure out how to extinguish a flaming cake (a large cake pan was finally used).
The crumb topping took on the general appearance of a severely burnt campfire marshmallow. Fortunately, like a marshmallow, it peeled off pretty easily and revealed a mostly unscathed cake below. That and some good ice cream (I WILL be buying Dean’s blueberry cream pie ice cream again) and dessert was saved.
I hope you all had a wonderful (and pleasantly uneventful) Mother’s Day!