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Recipe

Blueberry Buckle - Donated by Vicki F.

1/4 Cup butter (softened)   
3/4 Cup sugar
2    Eggs
1 tsp. Vanilla
2 Cups Flour & 1/4 Cup to roll berries in.
2 tsp.  Salt
1/2  Cup Buttermilk
2 1/2 Cups Blueberries

(Topping)
1/4  Cup Flour
1/4  Cup Brown Sugar
1/4  Cup Sugar
1/2  tsp.  cinnamon
1/4  Cup cold butter

 

Cream butter and sugar.  Add eggs and vanilla. 
Combine 2 cups of flour, baking powder and salt, add
to creamed mixture, alternating with buttermilk, mix well. 
Toss berries in 1/4 cup of flour.  Fold berries in batter.  Spread in a greased 9x9 pan. 

Combine topping ingredients and crumble over batter.

Bake at 375 degrees (single cake 25-30 minutes)
                            (double cake = 45-50 minutes)
Cake is done when knife comes out clean.

 

Tips: 

Freezing your fresh picked fruit

Raspberries - Wash your fruit, place on cookie sheets, freeze, then place in a freezer container.

Blueberries - Do not wash your fruit, place in a freezer bag, vacuum bag or other freezer container.  The fruit will not stick together.  When you want to use the frozen fruit, place desired amount in colander and run under cold running water or thaw in refrigerator then wash. If you wash your fruit prior to freezing your fruit will become mushy.