From “a world of food in Canada” Members’ Pamphlet. Ontario Department of Agriculture and Food Home Economics Branch, 4H Homemaking Club Unit, page 12.
Wild fruits grew abundantly and were free for the gathering in pioneer Canada. Blueberries, raspberries, strawberries and cranberries were dried for winter use. Blueberry Buckle and other similar desserts have proven popular through the years. This recipe is equally good with fresh or frozen blueberries; the tangy lemon sauce points up the bland flavour of the huckleberries, as they are called in some regions.
1/2 cup sugar
2 cups all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1/4 cup melted butter
2 cups fresh blueberries
(or 1-11 ounce pkg. frozen unsweetened blueberries)
1/2 cup sugar
1/3 cup flour
1/4 cup soft butter
1/2 tsp. cinnamon
1. Sift the sugar, flour, baking powder and salt together in mixing bowl.
2. Make a well in center and break in the egg. Add milk and melted fat [butter]. Beat liquid ingredients in center with a spoon, then stir slowly just enough to combine with the flour mixture.
3. Turn batter into a greased shallow baking dish (8″ or 9″
square). Spread with the blueberries which have been partially thawed [or fresh].
4. Combine the topping ingredients to make a crumbly mixture and sprinkle over the blueberries.
5. Bake in a moderate over, 350°, for 40 to 50 minutes. Serve hot as dessert, plain or with pouring cream or lemon juice. Makes 9 servings.
2 tbsp. cornstarch (doubled here from the original recipe)
1/3 cup sugar
grated rind of 1 lemon
1 cup cold water
1 tbsp. butter
juice of 1 lemon, strained
1. Mix cornstarch, sugar and lemon rind.
2. Slowly add water. Stir.
3. Cook, stirring until sauce is thick and clear.
4. Serve hot, adding butter and lemon juice just before serving.
TIP: When using glass bake-ware, turn oven down 25° lower than this recipe states.