About Arthur: The New York Times Magazine called Arthur Schwartz “a walking Google of food and restaurant knowledge.” As the restaurant critic and executive food editor of the New York Daily News, which he was for 18 years, he was called The Schwartz Who Ate New York. Nowadays, he is best known as The Food Maven, the name of his website. Whatever the sobriquet, he is acknowledged as one of the country’s foremost experts on food, cooking, culinary history, restaurants, and restaurant history.
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Arthur Schwartz's Newest Cookbook. Available at Amazon and major booksellers everywhere.
Blueberry Buckle
A fruit dessert I absolutely must make every year is my Connecticut neighbor’s recipe for Blueberry Buckle. No one seems to know how this simple, light, crumb-topped coffee cake came to be known as a buckle, but it is certainly amusing to say.
Josie’s Blueberry Buckle
Makes a 9-inch square cake
1/4 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup milk
2 cups sifted flour
1/2 teaspoon salt
2 teaspoons baking powder
2 cups blueberries
For the topping:
1/2 cup sugar
1/3 cup flour
1 teaspoon cinnamon or 1/2 teaspoon each cinnamon and powdered cardamom
1/4 cup butter
Preheat the oven to 375 degrees. Butter and flour a 9 by 9 by 2-inch pan.
In a medium-sized bowl cream the butter and sugar. Beat in the egg. Mixture should be light and fluffy.
Mix and sift the flour, salt and baking powder.
Add the flour mixture alternately with the milk to the egg mixture, starting with the flour and incorporating well after each addition.
Fold in the berries.
To make the topping: Mix the flour, sugar and spices and cut in the butter just until it is well distributed throughout. Sprinkle on top of the cake.
Bake at 350 degrees for 45 minutes.
