SHARING OPTIONS:
If you were ever planning to eat cake for breakfast, this blueberry buckle would be an ideal candidate. /Janine Kennedy
Blueberries are one of my favourite types of fruit. In the summer, in my part of Canada, the berries grow wild on the side of the road and along the gravel lanes which wind their way up the highlands. The wild blueberries at home are both sweet and tart, full of flavour and smaller and darker in colour than the ones I usually find at the supermarket. They are bursting with flavour.
During blueberry season, we make the most of this roadside bounty. My aunties, mother and myself would go out picking the berries by the pint. If the haul was good, we could freeze some. If not, we d use what we had and bake with them. Muffins, pie and crumbles would follow, as well as blueberry buckle – a cake made from a thick, muffin-like batter; topped with a sweet crumb.