A Recipe from the Mary Margaret McBride Encyclopedia of Cooking (1959)
About the Recipe
When a friend invited me over for dinner at the tail end of berry season, and with a fridge full of blueberries, I happily volunteered – “I’ve got dessert!” This quick and easy little cake was the perfect cap to a dinner with friends. Any berry could be easily substituted for the blueberries, and you could even go full on triple berry if you’re feeling saucy. Any way it’s done, this is a great last-minute-I’ve-got-the-dessert recipe.
While we’re here though – you might be asking yourself, what is a “buckle?” Simply put, a buckle is much like a coffee cake. It’s traditionally got fruit in the batter and a crumb topping, with a fairly high batter to fruit ratio. It’s called a buckle because the weight of the crumb makes the cake do just that when it comes out of the oven – buckle!
About the Book
Part of my weekly routine since I started collecting cookbooks is to sit down with a small stack of them as I’m making my grocery list, and picking out one or two to try over the course of the week. While that’s fantastic for finding new things to try for dinner, it’s not great when I’m seeking something specific (like, say, blueberry desserts). For the specific ask, there’s only one resource I turn to – the Mary Margaret McBride. I’ll spare more waxing poetic about this amazing book for now, but suffice it to say that if you’re looking for a gift for someone new to the kitchen this is the perfect fit.
Check out more recipes in the Mary Margaret McBride Collection here!
About the Glassware
The baking dish is a new acquisition of mine from a road trip I took with my husband earlier this year. It’s a Fire King by Anchor Hocking with a Primrose pattern. This pattern was produced in the early ’60’s and when I saw it, I had to add it to the collection. I rarely see this pattern in my usual antique/vintage haunts and it’s just so cute. It felt like the perfect mid-century dish for this mid-century dish.
1/2 cup sugar
1/3 cup sifted enriched flour
1/2 t cinnamon
3 T soft butter or margarine
1/4 cup soft butter or margarine
3/4 cup sugar
1/2 cup milk
1 1/2 cups sifted enriched flour
2 t baking powder
1/2 t salt
1 14-oz can blueberries, drained OR 1 pint fresh blueberries
Measure sugar, flour, and cinnamon into small bowl. Mix well.
Add butter or margarine and cut in with fork or pastry blender until mixture is consistency of crumbs
Stir butter or margarine until creamy. Add sugar, gradually, mixing until creamy. Beat in egg. Add milk.
Sift together flour, baking powder, and salt. Stir into butter or margarine mixture, stirring until smooth. Gently fold in blueberries.
Spread batter into well buttered pan, 8×8 inches.
Sprinkle with crumb topping. Bake in moderate oven (375*F.) 45-50 minutes.