18 south blueberry buckle

A classic blueberry dessert from New England, in the north-west of the USA where blueberries grow wild.  There are as many different variations of this as there are for a classic kiwi pavlova. We've been making this one for some years.

1 pack 18 south (or 18 below) blueberries
First Mixture:
¾ cup sugar
3 tablespoons butter (melted) – or use margarine or oil
½ cup milk
1 cup flour
1 teaspoon baking powder
½ teaspoon salt
Second Mixture:
1 cup sugar
½ teaspoon salt
½ teaspoon nutmeg or cinnamon
1½ tablespoons cornflour
1 cup boiling water
Preheat the oven to 190degC.

Place blueberries in an oven-proof pudding dish about 22 x 33 x 5 mm, and spread out evenly.

Stir together the first mixture to form a batter.  Pour over the blueberries.

Stir together the second mixture.  Sprinkle over the top of the batter.

Pour the boiling water over all.

Bake 60-70 minutes.  The slump will be browned on top when done.
Blueberry 1

Serve with Vanilla Ice Cream or custard.  Or as they do in New England, with a large jug of cream.


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