"I wonder what it would be like to live in a world where it was always June."
~ L. M. Montgomery
JUNEBERRY BUCKLE
~ Retro and wonderful ... once ripened you must beat the birds for this sought after summer treasure (blueberries may be substituted).
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1/2 cup unsalted butter
1/2 cup sugar
1 large organic egg
2 cups flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 cup ripe Juneberries plus 1 Tbsp. flour
Cinnamon Crumbs
1/2 cup sugar
1/2 cup flour
1/2 tsp. cinnamon
1/4 cup room temperature unsalted butter
- Preheat oven yo 350-degrees. Thoroughly grease an 11 1/2 x 7 x 1 1/2-inch pan.
- Cream butter and sugar; add egg and mix well.
- Sift flour, baking powder and salt; add to creamed mixture alternately with milk. Sprinkle Juneberries with flour and gently fold into batter. Pour into prepared pan. Top with Cinnamon Crumbs and bake 45-50 minutes or until tester comes out clean. Cut in squares and serve warm with whipped cream. (8-10 servings)
- Cinnamon crumbs: Combine sugar, flour, and cinnamon. Cut in butter until crumbly.
Gardener's Note: Juneberries, Amelanchier, also called Serviceberries, ripen in the Midwest, turning from green in May to red then purple in June. This delicious fruit (a member of the rose family related to apples and raspberries) can be used fresh or dried. For more information related to the versatile fruit and this 'must have' tree, visit:
I didn't know serviceberries were edible! Thanks for the tip.
ReplyDeleteYou must wait until berries are juicy blue-black, Nancy. Hopefully, you will find enough since the birds devour the fruit as soon as it appears and I nibble working in the garden.
ReplyDeleteIndeed edible and most delicious, Rose. The dark purple fruit attracks wildlife and was a basic ingredient in pemican, the Native American dried food staple.
Hi Joey,
ReplyDeleteI LOVE LOVE LOVE this Website. Learn something everytime I visit.
Just discovered new posts when I used the search area.
This week I tried to Sun Dried Tomato Burger and Carmelized Onion, (Great), Warm Mushroom Salad from The Grand (mixed reviews) and Lemony Basil Shrimp Spring Salad.
Made the full Shrimp portion and vinaigrette , but only used half for the salad. Next day used the balance to make a pasta salad with avocado, vadalias (sp?), red bell peppers and feta. The avocado & feta made it a bit creamy. I served to friends on a boat ride this week with your Lemon/Lime Chix Tenders and it was a hit!
Thanks sooooo much for your inspiration;)
Ann
Well, I'll have to admit I've never heard of service berries. But the recipe sounds wonderful; time to sashay back to the cave.
ReplyDeleteHi Ann ... it's fun to have fans besides friends & family. Search works great if I label well. I think the Warm Mushroom Salad tastes best eaten in the Grand Hotel Dining Room ;) Glad you liked the burgers ... they are my personal favorite. Another favorite ... my 'Big Fat' Mediterranean Garden Burgers ~9/25/07. Try the Mesquite Grilled Chicken (mesquite isn't necessary) ... great lake living food and easy for sandwiches on the boat or sliced in salads (Greek Pasta salad and Torellini Salad are also great picnic foods) Have a fun summer :) Bon Appetit!
ReplyDeleteI'm a bit crazed with the Serviceberry Tree/Bush, Marysol. I think it's a MUST in the garden, happy all year long ... an early Spring bloomer bearing fruit in June and an Autumn beauty. The berries are such a treat ... when the children were small, like the birds, they loved to eat them. Given a bowl to collect for cereal or muffins, they were never many left by the time the bowl reached the kitchen!
ReplyDeleteHello Joey! I'm with Ann ~I learn something new everytime I visit!! Not familar with this delectable sounding berry..Our raspberrie's & blackberries are starting to ripen!
ReplyDeleteI will be on the lookout for a serviceberry tree/bush for my garden Joey!
Wishing you a Beautiful weekend!
((Hug's))
Cat =^,.^=