The end of summer brings blueberries and cherries, which pair together in this blueberry-cherry buckle with a crumble topping. Served with fresh whipped cream!
When I was first trying to figure out how/where to store all my furniture and excess stuff upon leaving Memphis to live with my parents while continuing my job search I did not imagine I would need storage for more than 3 months, or at least I hoped I would not. Here I am 6 months later thinking that maybe I should have taken my uncle’s advice to sell most of my stuff. It would have put money in my pocket and saved money on storage, but over the years I have slowly accumulated big-person furniture and really didn’t want to sell furniture I really liked just to buy more again later. After 6 months of paying for storage however, it would have made more sense to do so. Especially since as summer creeps to and end I am remembering that most of my fall and all of my winter attire is in storage. But surely someone will realize how awesome I am and snatch me up before I need to worry about buying a new wardrobe.
In the meantime, let’s soak up the summer. The best thing about summer is all the fantastic fruits which are in season. It started out with the berries but later in the summer, such as now, we get things like cherries and peaches which are only good this time of year. You will find me in a corner making myself sick eating those fruits as fast as I can get my hands on them. After picking 9 pounds of blueberries my dad and I were on a mission to find the best ways to use them (besides going straight into my gullet). After picking sweet cherries the deal was sealed as my dad pulled out this recipe for a blueberry-cherry buckle. Don’t forget the fresh whipped cream!
One year ago: Peanut Butter Apple Cinnamon Granola Bars
Two years ago: Jalapeno Popper Stuffed Burgers
Three years ago: Dark Chocolate Blueberry Muffins
Makes 1 loaf
1/2 cup all-purpose flour
1/4 cup pack light brown sugar
1/4 cup granulated sugar
1/2 tsp cinnamon
4 Tbsp (1/2 stick) cold unsalted butter, cut into pieces
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1 egg, room temperature
1 tsp vanilla extract
1/2 cup 2% milk
1 cup blueberries
1 cup pitted sweet cherries
- Preheat oven to 350 degrees. Butter and flour a 10-inch spring-form tube pan, set aside.
- For the topping: In a small bowl, combine the flour, sugars, and cinnamon. Cut in butter until crumbly.
- For the batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat butter until smooth. Add sugar and beat until fluffy. Beat in egg and vanilla on low speed. Add flour mixture alternating with milk, beating after each addition. Batter will be thick.
- Spread 2/3 of the batter evenly in the bottom of the prepared pan. Cover with fruit and drop spoonfuls of the remaining batter on top. Cover evenly with topping.
- Bake for 50-55 minutes or until golden brown. Allow to cool on a wire rack for 15 minutes, then run a spatula or knife around the side, and remove outside rim.
- Serve topped with whipped cream.
Source: Unknown magazine clipping in my dad’s recipe book