Blueberries for Sal Sean

Beautifully written and illustrated!

 

Robert McCloskey is an author of children’s books. As a child, his classic, “One Morning in Maine,”  was a favorite of mine. Naturally, I introduced it to my children and it quickly became one of their favorites too. In fact, in our family, all of McCloskey’s delightfully illustrated books are worthy of a spot on the bookshelf.

“Blueberries for Sal,” McCloskey’s story about a young girl and a baby bear who meet unexpectedly while on a blueberry picking adventure comes to mind. Since I raised my kids in a Alaska for some years, running into a bear while picking blueberries was a distinct possibility.

No Bears Allowed!

While we never ran into a bear, at least while picking berries, my oldest son and I did pick wild blueberries in the lot next door quite frequently. Just as described in the book, “Kuplink, kuplank, kuplunk,” the blueberries would fall into our little bucket as we’d eat and pick our way through the bushes.

Sal eating blueberries

Later at home, we’d carefully inspect the berries, picking the stems and leaves from our precious harvest. Once they’d been properly washed and drained in a colander, it was time to open the cookbook and find the well-worn page with the recipe for Blueberry Buckle.

Warm Memories and Blueberry Buckle

The blueberries are once again in season and my mind wanders to years long ago – to the little boy with blue-stained fingers, smiling and sharing in the thrill of nature’s gifts.  I see the flour on his shirt, the dough on his hands, and I can nearly smell the Blueberry Buckle baking in the oven.

I so love Blueberries for Sal Sean.

Here’s our recipe!

What you need: 1/2 c oil – 1/2 cup sugar
 -1 c butter
 – 1 egg beaten
 – 2 1/2 c sifted flour
 -2 1/2 tsp baking powder
 – 1/4 tsp salt
- 1/2 c milk
 – 2 tsp lemon juice – 
2 c blueberries, fresh or frozen
 – 1/2 tsp cinnamon
 – 1/4 c butter or margarine.
Directions: Blend oil and 1/2 c sugar. Add egg and beat until light and fluffy. 

Sift together 2 c flour, baking powder and salt in a separate bowl. Add to blended mixture alternating with milk, stir to blend.

 Spread batter in a greased 9×9 inch baking pan.

In a separate mixing bowl, toss lemon juice with blueberries and  sprinkle them over the batter.

Make a crumb topping with remaining 1/2 c flour, 1/2 c sugar and other ingredients and put on top of berries.

Bake at 350 for one hour or until done.

Serve warm with cream, whipped cream or ice cream.