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Blueberries, Blueberries, Blueberries

>Blueberries have always been a great favorite of mine. Growing up in South Jersey I always looked forward to the end of June and early July when the fresh blueberry crop came in. That meant it was time for "Blueberry Buckle". What we called "Blueberry Buckle" was a basic pound cake recipe with blueberries and a streusel topping that just buckled up nicely, hence the name.

We use blueberries in many different ways. Pies, toppings for cheesecake (personally love any kind of cheesecake), over ice cream and non dessert related, but still a personal favorite, blueberry pancakes.

I have put the family recipe for "Blueberry Buckle" below along with a recipe for Fresh Blueberry Cream Pie - Enjoy!

Blueberry Buckle
  • Mix thoroughly 3/4 cups sugar
  • 1/4 cup shortening
  • 1 egg
  • stir in 1/2 cup milk
  • sift together and stir in 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • blend in 2 cups drained blueberries
Put in greased 9 inch square pan and top with -
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter which have been mixed together
Bake at 375F for 25 to 35 minutes

Fresh Blueberry Cream Pie
  • 1 cup sour cream
  • 5 tablespoons flour (divided)
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 beaten egg
  • 2 1/2 cups blueberries
  • 1 unbaked pie shell (9 inch)
  • 1 1/2 tablespoon butter
  • 3 tablespoons chopped pecans or walnuts

In a mixing bowl combine sour cream, 2 tablespoons flour, sugar, vanilla, salt and egg. Beat 5 minutes at medium speed or until smooth. Fold in blueberries. Pour into pie crust and bake at 400F for 25 minutes. Combine butter, nuts and remaining flour. Sprinkle over pie. Bake 10 minutes more. Chill. Keep refrigerated.

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