My first blueberries of the season were from my friend Linda’s husband’s blueberry bushes. They were very large and perfect-looking, and quite juicy, though a bit sour. Since then, blueberries have been busting out all over, and it seems as if they are having a long season. They are still a bit on the sour side—and I do mean sour, not tart—and not as naturally spicy as a really fine blueberry can be. Fortunately, blueberries are one of those fruits for which sugar, lemon, and a little spice bring out its best. While this year’s berries may not be the best for eating out of hand, they are big and juicy, worth freezing, and good for most cooking and baking.
So far this summer I have made blueberry sauce, some of which I mixed with mustard as a dipping sauce for grilled chicken chorizo; some blueberry jam; blueberry fritters; and several of the following old-fashioned buckles, some all-blueberry, some half-blueberry, half-currant. This is one of those addictive recipes that you cannot get enough of. And it’s so simple to make, why should you?
This is excellent for breakfast or dessert, a kissing cousin to my favorite blueberry breakfast cake.
6 T unsalted butter
1 cup a-p flour
1 cup sugar
2 tea baking powder
½ tea salt
½ tea cardamom and cinnamon, mixed, or spice of your choice
2/3 cup whole milk
2 cups blueberries or half blueberries and half some other berry
heavy cream, preferably unhomogenized
Place the butter in an 8” square pan or 1 ½ qt casserole dish. Turn the oven on to 350F, and put the dish into the oven to melt the butter. When you hear it begin to sizzle, remove it—do not allow it to brown.
Sift the flour, sugar, salt, baking powder, and spices into a small bowl. Whisk in the milk until just combined. Pour into the melted butter; do not stir. Pour the berries over all. Bake at 350 F for about 35-40 minutes, until golden and bubbling with juice.
Let cool on a rack at least 10-15 minutes. Serve warm with heavy cream poured over. In the unlikely event that there is any left over, this reheats nicely in the microwave.