Monday, September 5, 2011

Summer Finale' :: Blueberry Buckle Cake

Happy Labor Day!

On this official last day of summer, I decided to finish the season of with a delectable Blueberry Buckle Cake that can be eaten as an after BBQ dessert OR a morning coffee cake. Either way, it starts the day out or ends a summer backyard feast with the same delicious taste.

I used fresh blueberries in mine as I like how they retain some of the consistency during baking, but frozen berries can be used as well.

Blueberry Buckle Cake


  • 3/4 cup white sugar
  • 1/4 cup shortening
  • 1 egg
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, softened


    • Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
    • Cream together 3/4 cup sugar, shortening, and egg. 

    • In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.

    • To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
    • Bake at 375 degree F (190 degrees C) for 25-30 minutes. 
    Enjoy it warm with a nice cup of coffee or a nice cold glass of milk! Mmmmmmmmmmmm

    Country Fried Ode' to summers End

    Ah, the scorching days of summer are almost at an end. And not a moment too soon if you ask me. Has it been HOT this year or WHAT? I don't care what anyone says, global warming is in full effect here on the mountain. Every year it gets hotter and hotter and by Labor Day, I am SO ready for Autumn to swoop in and cool things off.

    I tend to get a good energy burst at this time of the year,and since I don't have a lot to do on the work front, I've decided to focus all of my energy on the house and property and of course, cooking! I LOVE to cook!

    This past weekend while Mike and Louie mowed, clipped, weed whacked and basically addressed the outside chores, I decided to treat them to a nice end-of-summer dinner of country fried chicken, homemade mac and cheese, green beans simmered with ham and onion,s and watermelon!

    Mmmmmmmmm, it was sooo good.

    Here's my not so secret recipe, feel free to improvise, you really can't screw this up!

    Michele's Scrumptious Fried Chicken


    • 1/3 cup all-purpose flour
    • 1 teaspoon garlic salt
    • 1 teaspoon pepper
    • 1/2 teaspoon paprika
    • Dash Cayenne Pepper 
    • 1/4 teaspoon poultry seasoning
    • Misc. Spices to taste
    • 1 cup butter milk
    • Cut up chicken 
    • canola oil


    1. Rub chicken with salt, pepper, a little bit of garlic, and any other spices you want to throw in.
    2. Soak the chicken in a large bowl with the butter milk.

    1. In a large bowl, combine the first six ingredients. Add chicken to flour mixture, a few pieces at a time, and shake to coat. 

    1. Dip into buttermilk, then return to flour mixture and coat again. Let stand for 5 minutes.

    1. Heat about 2 in. of oil in a large skillet. Fry chicken until golden brown on all sides. Reduce heat to medium and cook until a meat thermometer reads 180°, about 20 minutes.  

    Keep finished pieces in a warm oven until time to serve.

    *Note* If chicken pieces are large, you will want to use a knife and check to make sure the centers are done, you can fry the chicken for 20 minutes and then place in a 350 degree oven and bake an additional 20 minutes to ensure they are done. They will retain the crispiness. 

    This chicken is a great picnic item too. Fry some up, pack it in a basket with some potato salad, biscuits, and a nice apple pie, and find a nice lake enjoy a meal with family!!