Blueberry Buckle rerun...and a cover reveal!

Everyone who hates summer colds, raise your hands!

Mine is way up there. This one has lasted for a solid week. No cooking. Definitely no cooking. I won't go into the details...but it was a bummer week. 

So I'm posting a rerun recipe for you, inspired by The Fresh Pioneer's weekend blueberry picking pictures.

But before the recipe, I have to share this beautiful cover. In the midst of my sinus headache suffering, I received this beautiful picture from Revell - the cover for my March 2016 release.

Seeing this in my inbox made my day! I love this story, and I'm so thankful that I'll be able to share it with all of you in the spring. Here's a little bit about it:

Hannah Yoder loves her quiet life on the banks of the Conestoga Creek. In 1842, this corner of Lancaster County is settled and peaceful—yet problems lurk beneath the placid façade. Hannah’s father worries about the spread of liberal ideas from their Mennonite and Brethren neighbors. And Hannah blames herself for a tragedy that struck their home nine years ago. She strives to be the one person who can bind the threads of her family together in spite of her mother’s ongoing depression and her sister’s rejection of their family. But her world is threatening to unravel.

When two young men seek her hand in marriage—one offering the home she craves and the other promising the adventure of following God’s call west—Hannah must make a choice. Faithfully perform her duties to her family? Or defy her father and abandon her community?

I'll be sure to let you know when it's available!


And now to the recipe. I first shared this in the summer of 2013, and I love this buckle better than ever. The original recipe is from Leduc's Blueberries in Paw Paw, Michigan.

Blueberry Buckle

Ingredients:
1/4 cup butter, room temperature
3/4 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blueberries

topping:
1/4 cup butter, room temperature
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon

Cream 1/4 cup butter with 3/4 cup sugar, then add the egg and beat well.

In a medium bowl, stir together 2 cup flour, baking powder and salt.

Add the dry ingredients to the butter mixture alternately with 1/2 cup milk, beating until smooth.

Fold in blueberries, and pour into a greased 9-inch square pan.

For the topping, combine the ingredients and blend well to form crumbs, and then sprinkle the topping over the batter.

Bake at 375° for 35 minutes.

The buckle came out of the oven at 6:00 Sunday evening - just in time to take it to share at our Sunday evening service.

Oh yes, it was delicious.

And those who walked in at the last minute? Well, they shared the crumbs with me :)

This is a quick and easy recipe. Do you know what really makes it, though? That bit of cinnamon in the topping. Mmmm.....

Enjoy your week, everyone! But while you're still here, what's your go-to cure for the summer cold?