BLUEBERRY BUCKLE

A “buckle” is often described as a cross between a cake and a cobbler. The blueberries are traditionally mixed into the batter (use 2 cups in that case), but I love them lay- ered like this – a variation from Anita Stewart’s Canada cookbook. Stewart is the founder of Food Day Canada (July 30th this year), which is dedicated to the celebration of Canadian food. In honour of Canada’s 149th birthday, the site is featuring a superbly informative – sometimes surprising – list of 149 Canadian foods.

2 cups all-purpose flour 2 tsp baking powder 1/4 tsp kosher salt 1/2 cup butter 3/4 cup sugar 2 eggs 1/2 cup milk 4 cups fresh or frozen blueberries

Topping:

1/2 cup all-purpose flour 1/2 cup sugar 1/2 tsp cinnamon 1/4 cup cold butter, cut into bits

In a mixing bowl, whisk flour, baking powder and salt together for one minute. In another bowl, beat butter with sugar until light. Beat in eggs, one at a time. Add milk. Stir dry ingredients into butter mixture just until blended.

2. Spread batter evenly in a 9” x13” buttered baking pan lined with parchment paper. Spread blueberries over top.

3. Whisk flour with sugar and cinnamon in a small bowl. Cut butter in with a pastry blender or fingertips until crumbly, then sprinkle over blueberries.

4. Bake in a preheated 350F oven 45 to 55 minutes, or until a cake tester comes out dry from the centre, or an instant-read meat thermometer registers 195F when inserted into the cake.

Makes 12 servings.