CK's KITCHEN: Buckle up for Sherri's famous blueberry buckle

This recipe is one of my favorite souvenirs from a recent girls' trip to Seattle — undeniably the most delicious, and one that keeps on giving. Picture this: My two girlfriends and I board the high-speed catamaran Puget Sound Express for a day of whale watching in the Pacific Northwest. We're first struck by the unexpectedly upscale, yacht-like interior, but it's the warm, sweet aroma of freshly baked dessert wafting through the cabin that truly captures our attention. It's the kind of scent that wraps around you like a cozy blanket — comforting, nostalgic and suddenly making us hungry for more than just spotting orcas in the wild. That irresistible aroma? It was the welcoming embrace of Sherri's famous blueberry buckle — a beloved family recipe generously served to passengers for just $4 a slice (though "chunk" might be a more accurate description). Whale!!! After two and a half hours of scanning the water — eyes peeled for the flick of a fin or any hint of whales — I found myself seriously considering a second helping of that irresistible blueberry buckle. (They kept baking it throughout the tour, which felt truly diabolical!) Just as I was about to give in, a shout rang out from the other side of the boat: "WHALE!!!" We dashed to the port side, then out to the stern, where we spotted a family of orcas — a mother and her three sons, well-known and closely tracked in the region. It was breathtaking to watch them glide through the water as a pod, moving in perfect harmony. Even more incredible? They were likely napping, as whales sleep by resting one half of their brain at a time. In that moment, I made two decisions: first, I could finally justify buying a whale-watching T-shirt — we had actually seen whales! And second, I was absolutely making that blueberry buckle the moment I got home. Buckle Up Aside from sifting the flour and preparing the crumble topping (I highly recommend using a pastry cutter for that step), this cake is wonderfully simple to make. A buckle is traditionally defined as a dessert made with fruit baked into a dense, tender cake and finished with a streusel topping. The name comes from its charming appearance — the cake batter rises as it bakes and "buckles" under the weight of the crumbly topping. It had been nearly five weeks since I first tasted this cake, and I hadn't overhyped it to myself or my family — though I did promise a life-altering experience. Thankfully, it delivered on all fronts. One note: I baked it about five minutes longer to ensure the center was fully set, so don't be afraid to do the same. Mine turned out perfectly crumbly and delicious — not even a hint of overbaking. The reviews at my house? Unanimously glowing. This one's a keeper and a perfect fall treat to share with your favorites! Contact Chrissy Kadleck at ckadleck@sbcglobal.net. Sherri's famous blueberry buckle Ingredients Cake: ¼ cup butter ¾ cup sugar 1 egg ½ cup milk 2 cups sifted flour 2 tsp. baking powder ½ tsp. salt 2 cups fresh blueberries, washed Crumb topping: ¼ cup butter ½ cup sugar 1/3 cup flour ½ tbsp. cinnamon Directions Preheat oven to 375 degrees, grease a 9-by-9 baking pan Combine sifted flour, baking powder, and salt. In a separate bowl, cream together butter and sugar, gradually add egg and milk. Combine dry ingredients with wet until smooth. Fold in fresh blueberries. Pour into greased pan. For topping, use a pastry cutter or two knives cross-wise to cut butter into sugar, flour, and cinnamon — butter should be the size of peas. Sprinkle topping on cake and bake for 35 minutes or until middle does not jiggle when shaken. SOURCE: Puget Sound Express