Blueberry Ginger Buckle

Blueberry Ginger Buckle

FAIR WARNING!!! TODAY'S POST IS ABOUT SEX AND BLUEBERRIES. SO IF YOU ARE A SOUTHERN BELLE OR MY MOTHER YOU MAY WANT TO TURN AWAY NOW. 

Recently I have found myself immersed in the gay dating scene here in the almost Deep South. I had a long talk with Netflix and we are going to explore an Open Relationship. This can be touchy I know. I've seen MTV True Life "I'm in a Polyamorous Relationship". But I think Netflix is pretty chill and open to trying new things. And really just wants me to be happy. 

Things I Learned This Week (about sex) In The South: 

1. It is perfectly acceptable to take the rolled up $20 bill your blind date used to snort a row after he falls asleep just as you are about to ask a muffled "is this good for you?". Time is money. 

2. A real friend deletes the dick pic accidentally sent to them during a date safety check. 

3. And nobody judges if you fall asleep, while sitting, in the dark, with a starfish. Active participation begets active participation.  

One of these things did happen to me this weekend, all others were overheard. I'll let you try and figure that out.  

So in light of the blue subject matter I baked a Blueberry and Ginger Buckle that will make your toes curl. And gurl we know you need it. 

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Blueberry and Ginger Buckle

RECIPE INSPIRED BY THE GOURMET COOKBOOK 2004 ed. 

Serves 8-10

INGREDIENTS

Topping:

4 T Cold Unsalted Butter, cut into small pieces

1/2 C Sugar

1/3 C All Purpose Flour

1/2 t Ground Cinnamon

1/2 t Freshly Grated Nutmeg

Batter:

1 1/3 C All Purpose Flour

1/4 t Baking Powder

1/2 t Salt

12 T Unsalted Butter, room temperature

3/4 C Sugar

1 t Vanilla Extract

3 large Eggs

2 C Blueberries, picked and rinsed

1/2 Candied Ginger. roughly chopped

Optional:

Whipped Cream or Vanilla Ice Cream

INSTRUCTIONS

MAKE THE TOPPING:

In a small bowl blend together the butter, the sugar, the flour, the cinnamon, and the nutmeg until the mixture resembles coarse meal and chill the topping while making the batter. Refrigerate.

Put rack in middle of oven an preheat oven to 350 degrees F. Generously butter a 10x2 inch round cake pan or 2-quart baking dish.

MAKE THE BATTER:

In a small bowl with an electric mixer cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the candied ginger.

Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream.

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FOR MORE ON MY FOOD ISSUES CHECK THE BELOW

THAT TIME I HOSTED A TACKY APPETIZER PARTY

MINI SCONES, BOOKS, AND CRYING AT CRUISING ALTITUDE

RYAN GOSLING AND MY LOVE OF PULLING MEAT

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