Bring Back That Buckle

DEAR SOS: My family fell in love with a recipe I lost or misplaced. It probably appeared in 1995 or 1996 in a section on fruit tarts, cobblers, etc. It was called Blueberry Buckle and had plenty of blueberries, a cake-like base plus a streusel top. I would love to make this delicious buckle again.

MARIE O’DAY

Laguna Niguel

DEAR MARIE: That ran in 1996 with a story by Charles Perry. He wrote about the history of American fruit desserts, such as cobblers, pandowdies, grunts, slumps and buckles. Good story, good recipes. This recipe is from “The Jordan Collection of New England Cookery” (Jordan Hospital Club, Plymouth, Mass., 1976).

Wild Blueberry Buckle

Active Work Time: 20 minutes * Total Preparation Time: 1 hour

STREUSEL

1/2 cup sugar

1/2 teaspoon cinnamon

1/3 cup flour

1/4 cup (1/2 stick) unsalted butter

Mix the sugar, cinnamon, flour and butter. Set aside.

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BUCKLE

3/4 cup sugar

1/4 cup shortening

1 egg

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup milk

2 cups blueberries

Heat the oven to 375 degrees. Butter and flour a 10x6-inch baking dish.

Beat the sugar and shortening until fluffy, then beat in the egg.

Sift together the flour, salt and baking powder and add to the shortening alternately with the milk. Blend in the blueberries and pour into the baking dish. Sprinkle with the streusel.

Bake until the top is browned, about 45 minutes.

6 to 8 servings. Each of 8 servings: 401 calories; 280 mg sodium; 43 mg cholesterol; 14 grams fat; 6 grams saturated fat; 65 grams carbohydrates; 5 grams protein; 2.04 grams fiber.

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Plate and napkin from Sur La Table stores.