Blueberry Buckle

1/2 stick butter

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

3/4 cup sugar

1 egg

1 tsp pure vanilla extract

5 cups fresh blueberries

1 recipe streusel topping (below)

Heat oven to 350. Butter and flour springform pan, set aside. 

In a medium bowl sift together the flour, baking 

powder and salt. set aside. 

In a bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low and add egg and vanilla. 

When combined, alternate adding reserved flour mixture and milk to mixer, beginning and ending with the flour mixture. Remove from mixer and gently fold in berries. 

Pour batter into prepared pan; sprinkle topping generously over cake. Bake 60-70 minutes or until cake tester comes out batter free. Remove  from oven; leave in pan 10 minutes on a cooling rack. Remove from pan; let cool 15 minutes before serving.

STREUSEL Topping

1 tsp ground cinnamon

1/4 tsp salt

1/4 cup packed brown sugar

1 cup all-purpose flour

6 tbl butter, softened

mix all dry ingredients in medium bowl; cut in butter using pastry blender or fork until fine crumbs form. Using hands, squeeze together most of the mixture to form large clumps. Sprinkle onto cake as directed.

Oh My! Blueberry Pie!

4 cups WHOLE fresh (only fresh!) blueberries, about 2 pints
3/4 cups sugar
1/4 tsp salt
1/4 cup water
2 tbl corn starch
1 tsp butter, no substitute!
1 tbl lemon juice
9" pillsbury crust, in the refrigerated section
1 egg white, whipped up a bit with 1/8 cup sugar and 2 tbl water - eggwash

The pie shell: unfold the pie crust as instructed on pkg. (you only need one pie crust) Let it sit until it's at room temperature. Then, fit it over your pie pan, and pinch the crust around the edges of the pie pan. Take a fork and prick all over, sides and bottom. Bake for 10-12 minutes at the temperature box instructs, until it starts to brown a little. Take it out of the oven and brush it with a pastry brush with the eggwash, put it back in the oven to set, and then do it again. This makes the crust VERY crisp/tender/golden/glossy and sweet. Let the crust rest, (it's been through a lot with all that poking you did with the fork earlier!), and cool down. Now onto the filling..

Pie filling: Combine sugar, salt, water, and cornstarch in a medium sized saucepan. Mix it up well, then stir in 1/2 of the blueberries, cook over medium heat until bubbling, and the berries start to pop. Stir to prevent it from sticking on the bottom of the pan. Remove from stove and stir in the butter and lemon juice. Let it all sit and cool a bit. Now, take the other 1/2 of the FRESH blueberries and scatter them in the fresh baked pie shell. Take the cooked blueberry mixture and pour it over the fresh berries in the pie shell. Smooth it all over and then set it in the refrigerator for at least two hours, it's better to leave it for four hours. That's it, we are done. Did you think more baking was involved? Enjoy!...serve with vanilla ice cream for a flavor explosion