Monday, January 17, 2011
Blueberry Buckle: (makes a 9 inch round or 8X8 square)
1/4 cup butter
3/4 cup sugar
1/2 cup milk
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups blueberries, fresh or frozen (but not thawed)
Cream butter and sugar. Add egg and mix. Combine dry ingredients in a smaller bowl and add alternately with the milk. Fold in the blueberries. (batter will be very thick) Spread evenly in greased pan. Sprinkle with topping and bake 50 minutes at 325 degrees.
Topping: 1/4 cup butter, 1/2 cup sugar, 1/3 cup flour, 1 tsp cinnamon mixed together with a pastry blender or fork until crumbly.