EagleTribune.com, North Andover, MA


August 9, 2013

Blueberries? Buckle, cream pie, freezing tips


Blueberry Buckle


1/4 cup soft butter

1/2 cup granulated sugar

1 egg

1 tablespoon fresh lemon juice

1/3 cup milk

1/4 teaspoon grated lemon peel

1/8 teaspoon ground nutmeg

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 cups (1 pint) fresh blueberries, or frozen, unsugared blueberries


1/2 cup granulated sugar

1/3 cup all-purpose flour

1/4 cup butter, room temperature

In a large mixing bowl, cream butter and sugar. Beat in egg, lemon juice, lemon zest and nutmeg.

Combine flour, baking powder and salt in another bowl. Blend into creamed mixture, alternately with the milk.

Butter an 8-inch square pan. Spread cake mixture into pan. Sprinkle blueberries evenly over the top.

In a small bowl, combine the topping ingredients until the mixture resembles coarse crumbs. Sprinkle mixture over the blueberries.

Bake at 375 degrees for 40 to 45 minutes or until top is golden and wooden toothpick inserted in the center comes out clean.


Here is an additional short-cut version recipe to use those blueberries:

Blueberry Cream Pie

Mix together an 8-ounce package of cream cheese, 1 cup sugar and 2 envelopes Dream Whip (can be found in the baking aisle).

Slice 2 bananas and put on the bottom of a pre-made graham cracker pie crust; sprinkle with lemon juice.

Spoon cream mix on top of bananas.

Mix 1 cup fresh blueberries with 1 can blueberry pie filling; spread on top of cream filling.

Refrigerate 4 hours.


Patricia Altomare invites feedback. Email her at patakitchen@yahoo.com.



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