Blueberry Buckle

 

Blueberry Buckle 

Crust Mixture (small bowl)

Blend:  ½ c. sugar                 ½ t. cinnamon

              1/3 c. flour                ¼ c. soft butter

Set aside. 

Batter (large bowl)

Beat with mixer or by hand:

            ¾ c. sugar                  1 egg              ¼ c. soft butter

Set aside.

Dry Ingredients (medium bowl)

Combine:    2c. flour              2 t. baking powder    ½ t. salt

Add dry mixture to batter alternately with ½ c. milk. 

Carefully blend in by spoon 2 c. drained fresh blueberries.

Spread into greased 8” x 8” pan.  Sprinkle with crust mixture.

Bake at 350 for 45 – 50 minutes.

 Ingredient List:

1 ¼ c sugar (½ + ¾)

½ c. soft butter (¼ + ¼)

2 1/3 c. flour (1/3 + 2)

1 egg

½ t. cinnamon

2 t. baking powder

½ t. salt

½ c. milk (I use half & half when I have it)

2 c. fresh blueberries

Notes:

Recipe can be doubled for larger groups.  Use a greased 9 x 13 pan and cook for 60-70 minutes, or until testor comes out clean.

Frozen blueberries may also be used.  Make sure to purchase the “flash frozen” and do not rinse before adding to avoid freezing the dough.