Blueberries

Maren and I went blueberry picking a few weeks ago. We spent the morning with friends wandering through the Laclede Blueberry Farm. It was surprisingly easy. Maren was a good little picker and, between us, we came home with 14 lbs. of blueberries.

Plenty of blueberries were consumed fresh. Paige is the biggest blueberry fan and begged for her own container in the fridge. Everyone enjoyed them. In fact, I had to start limiting Isabelle because her diapers were looking too mysterious. I froze most of the berries, but couldn't resist making blueberry buckle. If you have blueberries (fresh and frozen work equally well) try this great recipe from http://www.simplerecipes.com/ ...

Blueberry Buckle Ingredients Cake ingredients: 2 cups and 1-2 Tbsp of sifted, all purpose flour separated 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup (1/2 stick) unsalted butter, softened 3/4 cup sugar 1 large egg 1/2 cup milk 1 pint blueberries Topping ingredients: 1/4 cup unsalted butter, softened 1/2 cup sugar 1/3 cup sifted all purpose flour 1/2 teaspoon cinnamon Method 1 Preheat the oven to 375°F. Grease an 8-inch spring form pan. Set aside. 2 Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside. 3 Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter. 4 Bake for 45 - 50 min., then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake. 5 When the cake has cooled, run a knife around the edges and lift the cake out o the pan. Serve with whipped cream.