Breakfast, Misc Desserts

Blueberry Buckle

  • 1/4 cup Butter or margarine, softened
  • 3/4 cup Sugar
  • 1 Eggs
  • 1 3/4 cup Flour
  • 1 3/4 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup Milk
  • 2 cups Blueberries
  • 1/4 cups Butter or margarine, softened
  • 1/2 cup Sugar
  • 1/3 cup Flour
  • 1/2 teaspoon Cinnamon

    • Cream together butter, sugar and egg until fluffy. Combine flour, baking powderand salt. To the creamed mixture, add alternately about a third of the dry ingredients and a third of the milk. Continue adding and stirring until mixture is combined. Gently fold in blueberries thathave been very lightly dusted with flour.

    If not using a Teflon pan, lightly grease and flour a 9-inch square pan. Pourbatter into pan.

    Combine and mix the topping ingredients until crumbly. Spread over blueberry mixture.

    Bake at 350 degrees for about 35 minutes. Serve warm.

    Note: Either fresh or frozen, whole blueberries (not packed in syrup) can be used.Frozen berries do not need to be thawed.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by June Gothberg of Battle Creek, MI. 

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