Sunday, April 12, 2009

ERNA'S BLUEBERRY BUCKLE







this one made my EASTER morning...

smiles all around the table and alot of "this is the best ever"...well, this looks like your ordinary crumbcake, BUT it ain't!!!

it quite possible IS the best ever!










watch this towards the end so it looks toasty light brown, but don't let it burn. the crumby crusty topping holds up really well. i baked it on Sat. and let it sit out, uncovered, 'till i served it for EASTER Sun. breakfast. it was totally crunchy, crumbly, moisty inside goodness...












this recipe is from a dear family friend named Erna...i wish i could show you the actual recipe cards, we've probably had them 20 or so years. #1...the recipe is written on 2 cards one for the cake and 1 for the crumble...well mom handed me the recipe..said this is THE BEST ONE FOR EASTER...notice how i said the card . as i was going about my business i said this didn't look like the whole recipe...so for the next 1/2 hour we tore apart the files for the 2nd card...okay, that's not it....i'm all ready with the batter (looked like it wasn't enough), carefully fold in my precious blueberries, pour it into the greased floured pan and sure enough mom looked over my shoulder and says, "did you put everything in, because that just doesn't look like i remember". well, after decyphering both cards over and over we realized i forgot a whole CUP of flour...WOOPS !!!!!...so now i think i'm ruined...not me!...i'm not giving up...out of the pan, back into the bowl, clean the pan, re-prep the pan, carefully add in the cup of flour (not to squish any of the blueberries) and back into the pan...WHEW!...it came out perfect. no one would have even guessed except for the fact that they all saw what was happening...anyway...good time had by all and happy smiles around the easter table. a definite treat!

i'll be back with the recipe....i'll have to rewrite it so mistakes shall not happen next time...and believe you me there WILL be a next time.
ok...i found it. now let's just see how this goes....

NOTE...Tues. 7-16-12...i have spoken to Erna and made revisions.  i'm sorry about the confusion, but i copied the recipe card she had given me in her writing.  i hope this helps for some tasty Buckles.

ERNA'S BLUEBERRY BUCKLE
1/4 c. butter softened
1/2 c. sugar...
NOTE...i have made this batter with 1/4 c. sugar...Erna just said 3/4 c. sugar in batter.  to be safe i would use 1/2 c. (3/4 c. sounds  too sweet)
1 egg
1 1/2 c. sifted flour
2 tsp baking powder
1/2 tsp salt
1/2 c. milk
2 c. fresh blueberries (frozen can be used, thawed and drained, but fresh is mo'better

cream together the butter and 3/4 c. sugar. blend egg into creamed mixture. in another bowl sift together flour, baking powder and salt. add flour mixture alternating with milk. gently fold in blueberries. pour into greased 8 x 8 square pan.
sprinkle with crumb topping (recipe below). bake @ 375 for 40-45 minutes.

ERNA'S CRUMB TOPPING
1/2 c. granulated sugar
1/3 c. flour
1/2 tsp cinnamon
1/4 c. butter, cold..diced small to "cut" into crumble.

in a small bowl mix together sugar, flour and cinnamon. with a pastry blender cut the butter into sugar mixture untill mixture resembles coarse meal.

37 comments:

sherri said...

Any chance we could get the recipe???
All of your stuff looks so good. Okay I am a little wary of the bacon but I am bookmarking your blog because you have some amazing things on here.

Jules and Ruby said...

hi, thanks sheri. i found the recipe...now i have to write it correctly and i'll add it to the post. thanks again.

Anonymous said...

It says 3/4c sugar in the list of ingredients, but it only calls for 1/4 in the recipe. Which one is correct?

Jules and Ruby said...

Anonymous....i will find the original...as i said in the post...i had a hard time reading the way that Erna wrote it, so maybe i didn't rewrite it well...i will go find it. it's been a while since i've made it, BUT it's delicious and i hope you can make it.

Jules and Ruby said...

hi again...1/4 c. in batter and 1/2 c. in crumble. i changed the post. thanks for bringing it to my attention.

Amy Sherlock said...

I just made the batter as directed and it is more like a biscuit dough. I'm going to add more milk to make it "pourable".

Jules and Ruby said...

okay...with all the sudden interest...i called ERNA. i have changed the recipe to exactly what Erna says...even she said something different than what i have in HER own handwriting...sorry about the confusion. i hope this helps everybody make some delicious buckle

Amy Sherlock said...

Mine turned out great! I used 1/4 c. sugar in the batter and I nearly doubled the milk to get the right consistency, but it was a big hit with the family! Thanks for posting. :)

Jules and Ruby said...

Amy...yay!...so glad it worked out. i sure i used 1/4 c sugar as well because that's what i had on the written card and i'm glad the extra milk helped...thanks so much for the report. i'll have to make this for the weekend.

Rachel said...

That looks so good! Ha ha, my aunt is a fantastic baker, and her name is erna. I'm going to forward this recipe to her :)

Jules and Ruby said...

hi Rachel...now that i think i have the recipe corrected...WHEW!...i hope you do try this and/or send it to your Aunt Erna...thanks for stopping by

Anonymous said...

I just made this amazing recipe this morning for a playgroup! They all LOVED it and requested the recipe. I too thought the batter was a little thick when I added the blueberries but I trusted the recipe and it turned out delicious! Thank you!

Jules and Ruby said...

Anonymous...wow, thanks so much for the great report. i was beginning to worry if Erna gave me the correct amounts. so glad you and your friends loved it and i hope to hear from you again.

nikolelily said...

I baked your grandma's buckle this evening with berries picked by my 4 year old and mother in law. It is AMAZINGLY delicious. SOooo good. Thanks a TON for this recipe, and kiss your grandma for us! It is getting a place in my recipe box- which rarely happens!
I LOVE ERNA!

Jules and Ruby said...

hi Nikolelily...thank you thank you thank you. i'm so glad you liked it. i have a ton of big plump blueberries in the fridge right now...waiting.

Lina Mohr said...

This sounds like it would be good served warm with ice cream for dessert!!! I think I might try that.

Jules and Ruby said...

hi Lina...fab for dessert. i've had it with vanilla greek yogurt so i know ice cream would be great...J

Anonymous said...

I don't know what I did, I followed the recipe word for word...but the batter was thin (unlike others who say it was thick and had to add milk) and when I took it out of the oven, the topping melted and was like a pudding consistency. I've never been much of a baker, so I'm not surprised I messed up :(

Jules and Ruby said...

hi Anonymous...oh crud ! ...i wonder what happened. i'm so sorry it didn't work. strange that it came out runny. read it through and see if i can help in any way. i hope i can help because this is a good one. sorry you wasted the beautiful berries.

Anonymous said...

Any way to not have to buy/ use a pastry blender? I have all ingredients and want to make in the morning and don't want to have to go to store tonight.

Jules and Ruby said...

hi Anonymous...i hope i'm not too late. a pastry blender is not necessary. just use two knives in a criss-cross manner and cut into the mixture until it looks crumbly. you can also do this with your fingers if you're careful not to get the butter too melted by the heat of your hands....or do a quick pulse action in a food processor. you're just looking to combine the ingredients into a crumb texture...like a streusel topping...hope that helps.

Anonymous said...

Thank you, I will make it in the morning !!

Anonymous said...

Ok I forgot the egg but it still came out delicious. I did have to use 3/4 c more milk because it was like dough with only 1/2 c. Using 1/4 c of sugar in batter and 1/2 c in topping does give good combo of sweetness when you have a bite of both topping and cake. Thanks for recipe!

Sherrie P said...

Last night we had Blueberry Buckle at Grand Lux Cafe, Houston,Tx. Wondering if this is similar. Anyone had it there and made it themselves? They served it with tiny lemon shavings that tasted like sour candy sprinkled on top. Thanks!

Kimberly Fenton said...

Thanks for the recipe! I made breakfast for dinner tonight and made your blueberry buckle to go with our meal. I had to use up what blueberries I had before they went bad and I have to say your recipe turned out great. I will definitely make this again. I didn't read the reviews before making it so I went with what you thought Erna had listed for sugar which was the 3/4 in the batter even with the 1/2 in the crumble no one complained about it being to sweet.

Jules and Ruby said...

hi Kimberly...thanks for the report. it's funny...Erna has been over here a few times and i always ask her to clarify the recipe, but guess what...she couldn't read her own writing. one of these days i'll get her to write it down as she bakes it...but glad your's came out great. i know it IS a good one and blueberries are so fabulous right now.

Jules and Ruby said...

hi Sherri P...i don't know about the Grand Lux Cafe...but i sure like the idea of lemon shavings on top

Reesecup said...

I made this recipe tonight for dessert. It was awesome. The only thing I changed was I used heavy whipping cream in replace of the milk which gave it a rich and silky batter. Thanks for sharing the recipe.

Jules and Ruby said...

hi Reesecup...ooooh, i bet the cream was a fabulous addition...thanks for the report

Anonymous said...

I made this for my family today for Easter brunch. Everyone loved it. I followed the recipe using the 1/2 c sugar. It's a keeper!

Jules and Ruby said...

hi Anonymous...GREAT!...thanks for the report back. this is a good one and i'll be sure to tell Erna how popular her buckle has become.

Anonymous said...

I made this Easter morning and it was amazing! Moist, fresh and my picky 6 year old couldn't get enough... My husband loved it too

Anonymous said...

Is it 1.5 cups flour, sifted or 1.5 cups sifted flour? In other words, do I sift it first, then measure out the 1.5 cups from what's sifted or sift 1.5 cups?

Jules and Ruby said...

hi Anonymous...i have not made this is a LONG time and Erna is probably off on some cruise somewhere (or i would ask her)...BUT i would bet it is sifted, THEN measured. read through the comments...some people said they had to add extra liquid. maybe they sifted after measuring and had a little too much flour?...hmmm, i would definitely measure AFTER sifting. will you please report back so others will know? this is a hilarious recipe because even Erna questions herself when reading it. i should take a picture of the scribbled recipe card...LOL

Anonymous said...

Okay I sifted, then measured, and the batter seemed to be a good consistency. I made it tonight (Monday), but won't be eating it until Wednesday morning. I hope it will keep without having to freeze it. Any recommendations on that?

Jules and Ruby said...

HI ANONYMOUS...so glad you made this. i thought the sifting before was right. funny, Mom is going to a luncheon at Erna's house on Sat. and can't wait to tell her all the action this recipe is getting.
i'm sure it will be fine until Wed....cover it with aluminum foil, not seran wrap (that might be too tight). the blueberries should keep it moist. Dad sometimes warms his in the toaster oven, but it's good room temp. it won't be "fresh baked"crispy crumbly on top, but it will still be delicious.

Becky H said...

I use 3/4 C Splenda instead of sugar and it was great!

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