Dear Mr. Blueberry,
There most certainly is a whale in my pond. There are also blueberries in my freezer from last summer that need to be used. What shall I make?
I am adamant that there is not a whale in your pond. About the blueberries, make a buckle. It is quite scrumptious and reminds me of a coffee cake.
Blueberry Buckle (from the book Lee Bailey's Country Desserts)
for the cake:
-2 cups and all purpose flour
-2 tsp. baking powder
-1/2 teaspoon sea salt
-1/2 stick unsalted butter, softened
-3/4 cup sugar
-1 large egg
-1/2 cup milk (I used two percent)
-1 pint blueberries
for the topping:
-1/4 cup unsalted butter, softened
-1/2 cup sugar
-1/3 cup sifted all purpose flour
-1/2 teaspoon cinnamon
1. Preheat the oven to 375°F. Grease an 8-inch spring form pan with butter.
2. In a large bowl, sift together flour, baking powder and sea salt. Set aside. In a separate bowl, cream the butter and sugar until fluffy (it took about 3 minutes). Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Fold in the blueberries. Pour batter into the spring form pan. Set aside.
3. Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.
4. Bake for one hour. Test for being done by inserting a fork. If it comes out clean, it is done. If not, give the cake another 5 to 10 minutes to bake.
5. Allow the cake to cool slightly before serving.
I also enjoyed Louisville's The Pass who recently released an independent EP, Colors before signing to SonaBlast Records. The band is currently working on an LP that they hope to have out this summer. Thanks to indie rock cafe for introducing me to them. "Cross Walk Stereo" comes from Colors.
The Pass-Cross Walk Stereo