I have had this recipe for like ahhhh, 2 years??!! Never made it until today! It’s been so long that I have had it printed that I don’t remember whose blog I retrieved it from. All I remember is that whomever blog it was on.. the picture was so enticing. I had to make it. Unfortunately, it took me this long. Well, I won’t make that horrible mistake again. Mistake being waiting so long, not actually making it. Cause this recipe was, sorry is a winner!
Such a cool summery treat. I always buy blueberries and strawberries when they are in season. How can you resist especially with them being so inexpensive at this time. And they look so good too.
So, today, I had an excessive amount of blueberries and strawberries. I wanted to make some blueberry muffins. I have a great recipe for blueberry muffins… it is so yummy that you can’t just eat one muffin. Wait, rewind… back to buckle.
I am not sure why they call this dessert a buckle. Does one buckle at the knees when they taste it? I almost did. Is it so heavy with delicious berries that it buckles your baking pan? Nah… it is so light. Hmmmmm, well to anyone reading my rambling if you know the answer, please feel free to leave it in my comments.
Oh, and another favor…if any of my foodie buddies recognize this recipe from another blog.. .please leave a comment on who you think it belongs to so I can credit them. I owe them lots of credit for this one.
1 cup sifted all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup butter
1/2 cup granulated sugar
2 tsps grated lemon rind(I didn’t have any lemon so I used extract and subtracted 2 tsp of the milk to off set the wet ingredients)
2 tbsps of lemon juice
1/3 cup coarsely chopped toasted almonds ( I omitted)
1/4 cup milk
1 1/4 cups sliced fresh or frozen strawberries, thawed and drained.
1 1/4 cups fresh or frozen blueberries, thawed and drained
1/2 cup sifted all purpose flour
1/4 cup firmly packed light brown sugar
1/4 cup butter
Preheat oven to 375 degrees and grease a 8 x 8 baking pan
Sift together flour, baking powder and salt onto wax paper
Beat together butter and sugar in a large bowl with mixer set high speed until light and fluffy.
Beat in egg, lemon rind and juice. Stir in nuts (if using), then milk.
Stil in dry ingredients, then berries.
Spread into prepared pan.
Prepare streusel topping buy mixing flour and brown sugar in small bowl. cut in butter with pastry blender until mixture is crumbly.
Sprinkle the streusel in an even layer over the batter.
Bake for 40 mins or until wooden pick inserted in the center comes out clean and cake begins to pull away from sides.
Cool on wire rack.
Cut and serve with vanilla ice cream or whipped cream.
I attempted making whipped topping with evaporated milk. It was nerve wrecking because I didn’t think it would come together… but it was possible and it was good.
The above whipped delicacy was made possible by Google. Well, I had to Google my butt off to see if heavy cream can be substituted with evaporated milk. That was all I had in the house. Apparently, if you place the milk in an ice cube tray and place in freezer for about 30 mins until the edges started to crystallize you can use it as you would heavy cream! Place the not quite frozen ice cubed milk in the cold mixing bowl and beat with cold beaters and in about a minute you have frothy milk!
Look… just do this…
1 cup evaporated milk ( I used a full fat one because the more fat the better the consistency)
1/2 cup powdered sugar
1 tsp vanilla extract
Beat the cold cream for about 1 minute until frothy. Gradually add the sugar and vanilla extract and beat some more for about 2 mins. Serve immediately.
Read the recipe for yourself at Very Best Baking.
I know the recipe says serve immediately but Hubby wasn’t home when I served this to the kids. So I threw the whole stainless steel bowl in the fridge and it was still good and stable when he was home and ready to indulge.