Wild blueberries and a buckle cake

Not only am I trying to figure out where this week has gone, but where did July go?  I mean, seriously, it's already August!!!  Fresh local produce is flying into the farmer's market and I'm trying to find ways to keep up with it all.  Most of the fruit I eat fresh on cereal, in fruit cups, etc. but some finds its way into baked goods.  Like this blueberry buckle cake that I made with wild blueberries.  The wild ones are worth every penny.  They're that good.

This is a quick, easy dessert.  I've always made it with blueberries but it could probably be made with other fruit.  Or a mix of fruit.  I'm thinking peaches and raspberries would be good.  I'll have to try that!  Most buckle cakes have a crumb topping but not this one.  There is a glaze that's supposed go on top but I usually omit it.  I like serving it with fresh whipped cream and the lemony glaze just doesn't work.  Mom always made it with the glaze (after all, it's her recipe!) and it tastes great.  Choices are good, right?

Blueberry Buckle Cake

2 cups blueberries, fresh (wash and drain) or frozen and thawed
 1 tsp lemon juice
1/3 cup milk
1/4 cup butter
3/4 cup sugar
1 egg
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt

Stir lemon juice into milk.  Set aside.  Preheat oven to 350 F.  Cream butter, add sugar and egg.  Mix dry ingredients together and add to butter mixture, alternating with milk just until mixed.  Add blueberries.  Spread batter into greased 8" square baking pan.  Bake 40-45 minutes until tester inserted in the middle comes out clean. Top with glaze.

Glaze

2 tbsp butter
1/4 cup sugar
1 tbsp lemon juice

Just before cake is done, combine above ingredients and cook over low heat until smooth.  Remove from heat.  Spread glaze over top of the cooked cake.  Return to oven and broil until glaze bubbles.  Avoid over cooking.