Summer Splendor…

“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” -Henry James

Hello, sweet friends…

While July is coming to an end…

Our garden is coming more alive…

This month has brought the joy of traveling again and a few other activities which I have enjoyed…

however…

I have been most grateful for the many moments and opportunities spent in my garden…

Sunny days… and beautiful blooms helping to refresh as we celebrate the season…

👩‍🍳

WHAT’S COOKING?

This week I gathered blueberries from our garden and posted a photo on Instagram asking for any suggestions for recipes. My Facebook friend Pat suggested one…and so here it is! (Thanks Pat!)

BLUEBERRY BUCKLE

Ingredients

•  ¾ cup white sugar
• 1/4 cup butter
• 1 egg
•  2 teaspoons lemon zest
•  1 ½ cups flour
•  2 teaspoons baking powder
•  ½ teaspoon salt
•  ½ cup milk
•  1 tablespoon flour
•  1 ½ cups fresh blueberries

Topping

• ▢ ¼ cup butter + 1 tablespoon
• ▢ ¼ cup brown sugar
• ▢ ¼ cup white sugar
• ▢ ⅓ cup all-purpose flour
• ▢ ½ teaspoon ground cinnamon
  

Instructions

• Preheat oven to 350°F. Grease an 8×8 pan.
  

• In a large bowl, cream sugar, butter, egg & lemon zest until fluffy.
• In a separate bowl combine flour, baking powder, and salt.

• Add to sugar mixture, alternating with milk mixing just until combined.

• Toss blueberries with 1 tablespoon flour. Fold into batter and spread in prepared pan.

• Combine all topping ingredients in a small bowl until crumbly.
  

• Sprinkle over batter and bake 40-45 minutes or until a toothpick comes out clean.