Blueberry Buckle II

A wonderful Pennsylvania recipe to use with fresh picked blueberries.

Yield

9 servings

Batter Ingredients

1/4 cup butter or margarine, room temperature
3/4 cup granulated (white) sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries

Topping Ingredients

2/3 cup granulated (white) sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter or margarine

Directions

Preheat oven to 375°F (191°C). Grease a 9 inch square baking pan.

In a medium mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into prepared baking pan.

For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture.

Bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

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