|On my favorite plate, too...|
Actually, that's only what's left - there was way more before we got our hands on it. I rescued the remnants for the photo shoot. And, gosh, that photograph almost looks Pinterest-worthy, doesn't it? Who knew a $2 plate from Target and some rudimentary baking and photography skills could accomplish that?
All I can say is, I've come a long way from the days when I didn't know how to hyperlink and was asking other bloggers what a meme was. I've been doing this blogging thing for just about 7 years now, and I still remember how excited I was to receive my first comment. Oh, those were the days, people - I would write about my bra and receive 73 comments. 73! I would post about the mess in my fridge and have German au pairs swarming my site. A pox on you, Facebook and Pinterest, with your easy liking and sharing! This blog feels like the Internet equivalent of a Flintstones car now.
Anywhoo, in a nod to the good old days, when recipes were on blogs and not on Pinterest, here are the Blueberry Buckle instructions:
1 teen boy who is bored enough to mess around in the kitchen
1/2 cup shortening (David used butter, because he knows what he is doing)
1 egg (David used egg replacer, lacto-vegetarian that he is)
2 cups flour
2 1/2 tsp baking powder
1/2 cup milk
2 cups blueberries
1/2 cup flour
1/2 cup sugar
1/2 tsp cinnamon
1/4 cup butter
Cream sugar and shortening, beat in egg. Alternate adding the flour/baking powder and the milk. I don't know why you alternate. If you feel like throwing caution to the winds, just throw it all together, but don't say I didn't warn you. Spread batter in a GREASED 8x8 pan. Spread blueberries on top.
Combine last 4 ingredients to make a crumbly topping. Sprinkle over blueberries. Bake in a 350-degree oven for 45 to 50 minutes. There - that wasn't so hard, was it?
We double this and bake it in an 11x15 pan. Our family laughs at 8x8 pans. I have completely forgotten how to make a normal amount of food, actually.