Summertime is a great opportunity to put fruits into your favorite desserts! My Grandma was famous for incorporating her fresh fruits and produce into the recipes she made for our family. Nothing tastes better than fresh fruit from the orchard or vegetables from the garden. We love this time of year especially for that reason.
For our Blueberry Buckle recipe we used 2 cups of fresh blueberries, however, you may substitute other tasty fruits and another twist would be to add 1/2 cup of sour cream to the batter. This gives the recipe a little more oompf not to mention it is a very moist cake with the sour cream added to it. Adding apples and some extra cinnamon would be another idea. Cherries is a great suggestion too. There are many ways to add to this recipe, but for us we like the blueberries best and warm from the oven with a dollop of freshly whipped cream is divine!
3/4 cup Sugar
1/4 cup shortening or butter ( I used butter)
1/2 cup milk
2 cups Flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups of fresh blueberries
Cream sugar and shortening (or butter whatever you’re using); add egg. Mix flour, baking powder, and salt; add flour mixture and milk alternately into sugar/butter/egg mixture. Fold in berries. Pour batter into an 8 X 8 inch baking pan lightly greased. I used cooking spray to grease the pan.
Next add topping below OR you can have it plain. Whatever your choice.
1/2 cup of light brown sugar
1/3 cup flour
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 cup butter
Grated Lemon or Orange rind. (I used lemon)
Mix topping ingredients, cover the batter. Bake at 375 degrees for approximately 45 minutes.
You can substitute other fruit in this batter too. Peaches, Blackberries and Raspberries would be a great choice.