We have been waiting for real summer weather and did we ever get them this summer. Glad the comfortable summer weather followed.
Blueberries were so good this summer that I finally tried this blueberry buckle recipe that I clipped a long time ago. It’s a blueberry cake with a buttery cinnamon topping.
BLUEBERRY BUCKLE
1/4 cup butter, room temperature
3/4 cup sugar
1 egg
2 cups sifted all purpose flour
2 tsp. baking powder
1/2 tsp salt
1/2 cup milk
2 cups fresh or frozen blueberries, rinsed
Topping:
1/4 cup butter, room temperature
1/2 cup sugar
1/3 cup all purpose flour
1/2 tsp. ground cinnamon
Cream 1/4 cup butter with 3/4 cup sugar; add egg and beat well.
Into a medium bowl sift together flour, baking powder and salt.
Add sifted dry ingredients to butter mixture, alternately with milk.
Fold in blueberries. Pour into greased 9 inch square baking pan.
For topping, combine ingredients and blend to form crumbs.
Sprinkle topping crumbs over batter, Bake at 375 for 35 minutes.
SWISS APPLE PIE (Really a sponge cake)
I received this recipe from Sally Yukawa last year and been using it a lot since it is so easy and good.
2 well beaten eggs
1/2 cup sugar
1/2 cup flour
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1 cup peeled diced apples
1/2 cup walnuts (optional)
Beat eggs and sugar well until sugar granules disappear.
Sift flour, baking powder and salt and add to egg mixture.
Stir in vanilla, apples and walnuts.
Pour into greased 9 inch pie plate.
Bake in 350 degree oven 30 minutes or until toothpick – clean.
Her comments:
Great recipe to use wizened but still okay apples.
Can be served warm or cold in wedges.
Can be doubled or tripled in larger pan. Bake longer time.
Freezes beautifully.
If made a day ahead and stored with cake still in the pie plate, in a shallow round tupperware, cake flavour mellows.
MAGIC MORNING MUFFIN
Mix together in a bowl:
2 cups flour
1 cup sugar
2 tsp Baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 cup golden raisin
2 cups grated carrots
1 cup grated apple
1/2 cup chopped nuts
1/2 cup coconuts
Mix and add to dry ingredients:
3 eggs
3/4 cup oil
1/2 tsp vanilla
Fill greased muffin cups or paper cups liner 3/4 full
and bake in 350 degree oven for 20 minutes.
Makes approximately 18 muffins
This recipe was my favourite a long time ago. It’s really a great muffin recipe!
