Why? Because I created a Mother’s Day breakfast tradition a few years ago, when I had no money. Me and my siblings converge on her house and make her Mother’s Day breakfast. And it has to be super-early, because she has to be to church on time. And church is a half-hour drive.
I used to make breakfast in bed for my mother when I was a kid. I don’t recall much of my efforts, but I probably made a huge mess for her to clean up. Even back then, I would rather cook than clean up.
These days she somewhat more flexible about getting to church on time. She played church “hooky” and went with my dad and other siblings and their spouses to see Captain America: Civil War. I went home and back to bed, since I was up too early, and my MS symptoms were acting up.
Back to the blueberry buckle. It ended up being a strawberry-blueberry-peach buckle. I did not have enough blueberries. But since I also made my mother strawberry-rhubarb-honey preserves (in an effort to use up last years’ fruit before this years’ fruit starts coming in) the day before as her present, and I had leftover strawberries. It morphed into a berry buckle. Mom really likes peaches, too. And I had some left, after I made one of the girls at the corner store a peach galette for her mother for Mother’s Day!
I mixed up the fruit and made the batter at my house. Packet it up and brought it over with eggs and some other groceries to make shashuka (eggs poached in pepper/tomato sauce) for her breakfast, too.
Just my opinion, I don’t know that I would consider this recipe Q&E for the general public. For us Alpha Bakers, yeah it is pretty quick. Because we are baking super heroes. Or mutants. Or something. But for normal mortals, not so much. Because the cake part involved egg separation and a stand mixer.
Can’t get a better endorsement than that!