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My mother’s stepmother, Barbara, was recognized to me solely as GrandBarb. She lived in Michigan, with my grandfather Elmer, a renderer who stood on his head for half-hour a day effectively into his nineties. GrandBarb was not, um, overly emotional. She wore extremely smart sneakers, and all the time had her glasses on a series so there was zero likelihood of misplacing them. She liked the colour beige, judging from her wardrobe. Nonetheless, she expressed her love for me and my brother within the type of baked items, and this was a love language we understood.
I can nonetheless image it. They’d pull up of their (beige) Oldsmobile, having pushed to Washington, DC from Michigan, and she or he’d extract two giant Folger’s espresso canisters crammed to the brim with chocolate chip cookies. She all the time labeled them with our names in daring, black marker, maybe hoping her swoopy, slanted letters would one way or the other defend my cookies from my brother’s plundering. (Nope.)
I maintain my recollections of GrandBarb in a fond place, and consider her each Christmas morning, once I make her well-known Blueberry Buckle. Right here’s her recipe—I make it with gluten free flour, and it’s scrumptious, however be happy so as to add a lot of gluten in case your intestines can deal with it. From a pores and skin well being standpoint, I do not advocate consuming this espresso cake on the every day. However infrequently, it is simply what the physician ordered. I hope you get pleasure from this good, Nineteen Fifties-style espresso cake—my household all the time gobbles up each final crumb!
Sift collectively and put aside→
2 cups gluten-free flour
2 teaspoons baking powder
½ teaspoon salt
Cream collectively→
¼ cup room temperature butter
¾ cup sugar
Add→
1 room temperature egg
½ cup room temperature milk or oat milk
Slowly sprinkle within the flour combination till the dough comes collectively—will probably be VERY sticky. Add 2 cups of contemporary blueberries, mixing on low pace till they’re integrated, however not a second longer so that you don’t squish all of them. With barely moist arms, flip the dough right into a greased 8×8 or 9×9 baking pan, urgent it into the corners.
Make the crumb topping→
¼ cup chilly butter
½ cup sugar
⅓ cup gluten-free flour
½ teaspoon cinnamon
Lower the butter into the dry substances, and use your fingers to smoosh all of it collectively right into a chunky texture. Sprinkle excessive of the dough. Bake at 375 for about 45 minutes, till a toothpick comes out clear from the middle. Enable to chill within the pan, lower into items, and serve with espresso or tea!
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