Here's the Dish: Blueberry Hucklebuck

When she learned of all the blueberries that are stocked away in my freezer from our blueberry picking trip last summer, my friend Kathy suggested this recipe. It comes from her 92 year old great-aunt, who lives in a very small town in Michigan’s upper Peninsula. I’ve heard that Aunt Maude makes a mean bloody Mary, so I didn’t hesitate for a second in baking this treat. It’s one of those simple recipes with very basic ingredients ~ so easy to make. The dessert itself reminds me of a cross between coffee cake and a cobbler. It smells absolutely heavenly while it bakes. Really, really yummy!

Blueberry Hucklebuck

Batter Ingredients:

2 c. Flour (plus a little extra for dusting the blueberries)

2 T. Baking Powder

¼ t. salt

½ stick butter

¾ c. Sugar

1 egg

½ c. milk

2 c. blueberries

Directions:

Wash and drain blueberries. Spread on paper towel and sprinkle lightly with flour. Set aside. Mix flour, baking powder and salt. Set aside. Cream together sugar and butter. Add egg and mix well. Add milk, mix well. Add flour mixture and mix well. Turn blueberries into batter gently. Spread in 9x9” greased pan.

Ingredients for Topping:

¼ c. sugar

½ stick butter, softened

1/3 c. flour

2 tsp. cinnamon

Mix together; drop by spoonfuls onto top of batter. (Don't worry about making it look pretty!)

Bake at 375 degrees for 30-35 minutes, or until toothpick inserted into center comes out clean.