Grunt, slump and buckle may sound like some exhausting exercise class, but they are really traditional blueberry desserts. Cozy Cape Cod grunts and New England slumps consist of soft dumplings steamed on top of bubbling blueberries, and the buckle is a crumb-topped blueberry cake. Fortunately, the most grueling exercise involved is lifting your fork to enjoy them.

Blueberries are usually packed in pints, which yield about two cups of blueberries. Look for blueberries shipped in clear plastic "clamshell" containers, which protect the berries from being crushed or bruised. You can see through these containers to be sure blueberries are firm and plump rather than dull or shriveled.

Store the unwashed blueberries in the refrigerator, covered loosely with paper towels, or in the clamshell container, which has air holes. Blueberries can be refrigerated for several days without too much loss of flavor or texture. When you are ready to use the berries, gently wash only as many as you need. Except for this rinsing and for removing a few stems, blueberries are ready to use.

When cooked in unlined aluminum or cast-iron pans, blueberries can react with the pans and discolor them, so choose nonreactive pans. Oven-proof glass and ceramic or stainless-steel-lined pans are nonreactive. I use Pyrex glass dishes and pie plates and oven-proof ceramic casseroles to bake these blueberry desserts and a stainless steel saucepan to cook the blueberry grunt.

To freeze fresh blueberries, rinse and dry them, spread them on a baking sheet and freeze until firm, then seal the berries tightly in a plastic container or freezer bag for up to one month. They begin to lose their flavor if stored much longer.

Distributed by the Los Angeles Times Syndicate International, a division of Tribune Media Services.

Blueberry Buckle

Makes 9 servings

CRUMB TOPPING:

6 tablespoons ( 3/4 stick) unsalted butter, softened

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

3/4 cup flour

CAKE:

2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

6 tablespoons ( 3/4 stick) unsalted butter, softened

2 / 3 cup granulated sugar

2 large eggs

1 teaspoon vanilla

1/2 teaspoon pure almond extract

1/2 cup milk

2 cups blueberries

Preheat oven to 325 degrees. Butter 9-inch square nonreactive baking pan. An oven-proof glass or ceramic baking dish works well.

To prepare crumb topping, in medium bowl, combine butter, brown sugar and cinnamon and beat with electric mixer on medium speed until smooth and blended together, about 1 minute.

Reduce speed to low and add flour, mixing just until mixture forms crumbs and all of the flour is incorporated, about 15 seconds. Set aside.

To prepare cake, sift together flour, baking powder and salt. Set aside.

Beat butter and granulated sugar in large bowl on medium speed until smooth, about 1 minute. Add eggs, vanilla and almond extract and beat 2 minutes. On low speed, add half of the flour mixture, mixing to incorporate it. Add milk, mixing just until blended. Mixture may look slightly curdled. Add remaining flour mixture, mixing just until incorporated and batter is smooth. With spoon, stir blueberries into batter. Spread batter evenly in prepared pan. Sprinkle reserved crumb topping evenly over batter.

Bake about 50 minutes until wooden pick inserted in center of cake comes out clean. Reverse pan in oven after 30 minutes of baking. Cool cake thoroughly in pan on rack at room temperature, about 2 hours. Cut into squares and serve at room temperature. Cake can be prepared up to 2 days ahead.