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It’s hard to believe that the end of August is upon us and that school has started for most of the kids in the area. I am sure it is especially exciting this year with all that occurred last year-I bet there are fewer complaints of having to go to school! I am one of those people that LOVED going back to school every year. I loved the new school supplies, the new books and the new clothes and shoes. All of these items held so much promise for the coming year. I also loved the smells associated with them -- newly sharpened pencils, new paper and new sneakers!
One of my favorite memories of being in school, though, is coming home to the smell of freshly baked treats that my mom had made while we were in school. I would walk in the door and the wonderful aromas would greet us. My mom would bake bread, cakes, cookies and tarts. As a point of reference, my mom was not much of a cook- she wasn’t that interested in it and our menus were pretty basic. Baking was another story altogether, though, and she loved trying different recipes she remembered from her childhood. I would sit at the kitchen table and eat fresh baked bread with butter or a cinnamon roll with a big glass of milk. Berries and fruit that were in season would always be made into a tart or a cobbler. It was the best after school treat ever!
Lately I’ve been baking - fresh peach cake, blueberry buckle
and banana bread. I have gathered a few recipes of my own over the years and love the smells that fill the house. It must be that time of year and my way of going back to school.
Blueberry Buckle
Ingredients
- 4 tablespoons of butter, softened
- 3/4 cup sugar
- 1 egg
- 1 1/2 cups of all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups fresh blueberries
CRUMB TOPPING
- 1/2 cup sugar
- 1/3 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 4 tablespoons butter, cut up
Instructions
- Preheat the oven to 375. Grease and flour an 8 x 8 pan.
- In a large bowl, cream together the butter and sugar until fluffy. Beat in the egg. In another bowl, whisk together the flour, baking powder and salt. Add the flour mixture alternately with the milk to the creamed mixture, beating after each addition. Gently fold in the blueberries.
- Pour the batter into the prepared pan. Sprinkle evenly with the crumb mixture. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool and serve warm as coffee cake or cooled with whipped cream for dessert.
- Crumb topping: in a small bowl, mix together the sugar, flour, and cinnamon. With pastry cutter or 2 knives, cut the butter into the mixture until the mixture is like course meal.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/