Bob and I happened on the camp meeting while looking for decent blueberries. The blue striped tent, positioned along the river and abutting the bridge couldn't be missed. I'll admit to being cat curious and instigating a trip down the embankment to the the camp grounds. We took a few pictures before being joined by Jeb, who handles security and parking for the event. He was as curious about our presence as we were about the revival meeting. Jeb kindly led us through the intricacies of the event and how it came to be. More information about events such as these can be found here. While a man of few words, when asked about attendance he ventured, "Some nights it's a healthy handful, some nights we're packed." Ever the good disciple, he clearly hoped we'd be back and spoke of that a bit, but then shared with us locations of berry fields and farms we would have otherwise missed. I had promised Bob I'd make a blueberry buckle if we could find fruit that had any flavor. Thanks to Jeb, I was able to keep that promise and we had a lovely dessert. Bob loves it because of its thick sugar topping. The topping cracks as the dish cooks and the craters in it surface are how this buckle got its name. The recipe I use was originally developed by Martha Stewart and the topping is based on one made by her mother. Both recipes are delicious and I think best of kind. I really think you love this buckle. Here are the recipes.

Blueberry Buckle

Ingredients:

Streusel Topping

1 cup all-purpose flour

1/4 cup packed light-brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

6 tablespoons unsalted butter, room temperature

Cake

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

2 cups all-purpose flour, plus more for pan

1-1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 cup milk

5 cups wild or cultivated blueberries

Streusel Topping

Directions

1) To make streusel topping: In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in butter until fine crumbs form. Using hands, squeeze together most of mixture to form large clumps. Topping be frozen in an airtight container for up to 6 months.

2) Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.

3) In a medium bowl, sift together the flour, baking powder, and salt; set aside.

4) In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.

5) Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.

6) Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving. Yield 8 to 10 servings.