To celebrate its launch, Cooking Channel is traveling across the country in their customized Ice Cream Truck and is partnering with our Crescent City Farmers Market. Make plans to come by the market Tuesday, September 21 between 9am-1pm to get a free taste of Creole Cream Cheese gelato (which we love on this Blueberry Buckle) or Sweet Potato gelato from La Divina Gelateria and of the new channel for Food People, by Food People. Learn more about Cooking Channel and the Ice Cream truck at cookingchanneltv.com

Ingredients

• 3/4 cup sugar
• 4 tablespoons butter, softened
• 1 egg
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 cups blueberries (fresh or frozen)

Glaze

• 1/2 cup confectioners’ sugar
• 2 tablespoons butter
• 1/2 teaspoon grated orange or lemon peel
• 1-1/2 tablespoons milk

Directions

Preheat oven to 350 degrees. Grease a 9x9-inch baking pan.

Combine sugar and butter in a mixing bowl; cream together. Add egg and beat well. Sift together flour, baking powder, and salt. Add dry ingredients to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Spread batter in prepared pan. Bake at 350 degrees for 40 to 45 minutes or until top springs back when touched. Remove from oven and cool for 10 minutes, then remove from pan and place on wire rack.

To prepare Glaze: In a bowl, cream together confectioner’s sugar, butter, and orange peel. Gradually stir in milk until mixture reaches desired consistency. Drizzle glaze over warm cake and serve.

Serves 8-10

Recipe compliments of Miss-Lou Blueberry Growers Association