By Vida Gustafson

Contributing Writer

I’ve recently come back from visiting my parents in Oregon and I wanted to come up with a recipe that really reflects the region and its lovely long days of summer.

This homey hybrid between a buckle and a cobbler is perfect for this time of year, whatever berry you use. The batter is simple and very nearly quicker to put together than a box cake.

I lucked out by finding gobs and gobs of big, juicy Northwest blueberries and they are what I built this recipe around. In various ways it is similar to both a buckle and a cobbler, but it is undoubtedly delicious.



1 c self-rising flour

1 c evaporated milk

1 1/4 c plus 2 tbsp sugar

4 tbsp melted butter

1 tsp vanilla extract/essence

2-3 c blueberries

Vanilla ice cream (for serving)

If you do not have self-rising flour, you can make it by adding 1 1/2 tsp baking powder and 1/2 tsp salt to 1 cup of regular all-purpose flour.



Preheat oven to 350 degrees. Butter a baking dish (I used 11-by-7-by-4 inches, and anything comparable will work). Keep in mind a smaller baking dish will need a longer baking time because the batter will not be as spread out.

In a large bowl, mix together your self-rising flour, evaporated milk, one cup of sugar and the melted butter.

Pour the batter into your baking dish and top with the berries. Sprinkle the additional 1/4 cup of sugar evenly over the top.

Bake for 1 hour, sprinkle with the remaining 2 tbsp of sugar, and bake for an additional 15 minutes.