Blueberries for Sal (Sean)

Blueberries for Sal Sean

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, a bear sighting while picking blueberries was a possible scenario.

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.

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. 

The blueberries are once again in season and my mind wanders to a time 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!

Cake Mixture                                     
1/2 to 3/4 cup sugar
1/2 c butter
1 large egg beaten
2 1/2 c sifted flour
2  tsp baking powder
1/2tsp salt
1/2 c milk
2 c blueberries, fresh or frozen
1/4 c butter or margarine
Topping
1/4 cup butter
1/2 cup sugar
1/3 cup flour
1/2 t cinnamon

Cream butter and 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.

Toss blueberries in a bit of flour to separate them and fold carefully into cake mixture.

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

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.

It's yummy!