Recipe Page
Blueberry Buckle
What You'll Need:
Crumble
· 1/2 c. all-purpose flour
· 1/3 c. granulated sugar
· 1/4 c. butter, melted
· 1 tsp. ground cinnamon
· Pinch of kosher salt
Cake
· 2 c. all-purpose flour
· 2 tsp. baking powder
· 1/2 tsp. kosher salt
· 1/4 c. butter, softened to room temperature · 1/2 c. granulated sugar · 1/4 c. brown sugar · 1 large egg · 2 tsp. pure vanilla extract
·1/2 c. buttermilk
· 2 c. fresh blueberries
Directions:
Preheat oven to 375°, grease a 8" square baking pan with nonstick cooking spray and line it with parchment paper.
Make crumble: In a medium bowl, stir to combine all crumble ingredients until no dry spots remain.
Make cake: In a large bowl, whisk together flour, baking powder, and salt. In a medium bowl, beat to combine butter, sugars, egg, and vanilla. Alternate adding buttermilk and dry ingredients until both are used. Gently fold in blueberries until just combined and transfer to prepared baking pan.
Add crumble mix to top of batter in an even layer. Bake until a toothpick inserted into the center of the cake comes out clean, 43 to 45 minutes. Let cool 15 minutes before slicing and serving.
Recipe from University of Kentucky Extension
Beet Salad
Ingredients
· 6 small red beets
· 2 large golden beets
· 2 turnips
· 4 multicolor carrots
· ½ small white onion
· ½ cup extra-virgin olive oil, plus more for drizzling · Salt and freshly ground pepper · ¼ cup apple-cider vinegar · 1 tablespoons mustard · 1 garlic clove, minced · 2 tablespoons fresh herbs, minced
Directions
Wash all of the root vegetables. Take off any attached leaves and roots. Peel any of the skins if they are tough. Grate the beets, turnips, and carrots on a box grater or on the grater disk of a food processor. If you don’t want your entire salad to turn pink, keep the red beets separate until the final mixing stage. Julienne the white onion and add to the vegetables.
In a large bowl, add the garlic and whisk with the vinegar. Add the mustard and while whisking, slowly drizzle in the oil. Season with salt and pepper to taste. Toss with the vegetables, reserving a little for the red beets. Combine the dressed red beets with the other vegetables and toss lightly. Reseason if necessary and top with fresh herbs.
Recipe from University of Kentucky Extension