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Recipe of the Week with Adirondack Olive Oil Co.

Published: 10/10/2016


Blueberry Buckle



  • 2 cups of flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 4 tablespoons butter, softened
  • 1 tablespoon Basil Olive Oil
  • 3/4 cup of sugar
  • 1 egg, beaten
  • 1/2 cup milk
  • 1 pint fresh blueberries mixed with 1 tablespoon flour.


  • 4 tablespoons butter, softened
  • 1/2 cup sugar
  • 4 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 4 tablespoons Blueberry Balsamic Vinegar, reduced to make syrup
  • Whipped cream


How to Make:

Preheat oven to 375* degrees. Spray an 8 inch spring form pan with nonstick spray. Whisk together the flour, baking soda, and salt and set aside. Cream together the butter, Basil Olive Oil and sugar in a mixer fitted with the paddle attachment. Add the egg, and mix well. Alternately add the flour and milk to the batter with the mixer on low. Once the batter has come together, add the blueberries and mix. Pour the batter into the prepared spring form pan. For the topping, mix the ingredients together until pea size form. Sprinkle the topping over the batter. Bake in the hot oven for 45-60 minutes or until a toothpick inserted comes out clean. Let cool before unmolding. Drizzle the Blueberry Balsamic syrup up over the top when serving with whipped cream.


Makes one 8 inch cake.