Tuesday, July 13, 2010

Recipe for Blueberry "Buffalo" Remake

This recipe bears repeating. I posted this almost exactly two years ago, and it's time to remind my new readers about this great recipe. Hope you are enjoying your blueberries!!

I made this recently and realized it needed some tweaking. If you've made this before and noticed it was a little too dry, I am changing it a little. Hope you like the remix.



For the recipe:

In a bowl mix the batter:
2 cups brown sugar
1 c. oil
4 eggs
2 t. vanilla
2 cups milk
Mix thoroughly. You probably don't want to use a mixer for this recipe--just mix with a spoon.

In a different bowl:
6 cups wheat flour or a combination of wheat and white flour
4 t. baking powder
1 t. salt

Combine ingredients
(This makes a thick batter)

Fold in: 6 cups of blueberries.

Spray the large roaster pan, and distribute the thick mass into it. (The picture shows a 9 x 13. I have been making it in my large roaster lately)

Next, we make a crumble to go on top. You can vary the ingredients for the crumble or eliminate this altogether for a healthier version. I also will use pecans occasionally.

Crumble:
1 cup white sugar
1 stick melted butter
2 cups chopped walnuts
2 t. cinnamon

Combine the crumble ingredients and distribute evenly across the top.

Baking: 350 degrees for about 1 hour.

About the name/origin of the recipe: "Blueberry Buckle" was the original name for this. It was from one of my mom's friends in the U.P. of Michigan. As kids we loved this! At the time, there was a joke about "buffalos" circulating around our family, so we dutifully perseverated on the "buffalo" theme enough to crown a recipe with its name. It has been "blueberry buffalo" ever since..

picture August 2008/ Hudson and Emily

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