blueberry buckle
CATEGORIES
INGREDIENTS
  • Servings: 6-8
  • Topping:
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 tsp. cinnamon
  • 1/4 cup butter (1/2 stick)
  • ***
  • 1/4 cup butter (1/2 stick), softened
  • 3/4 cup sugar
  • 1 egg
  • 1 1/2 cups sifted all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 2 cups blueberries, rinsed, drained
DIRECTIONS
  1. Preheat oven to 375°F. Grease and flour an 8" x 8" baking pan.
  2. Make topping by combining the sugar, flour and cinnamon. Cut in butter until the mixture resembles coarse meal. Set aside.
  3. In a mixing bowl, cream 1/4 cup butter with 3/4 cup sugar until light and airy. Blend in the egg.
  4. In another bowl, sift together 1 1/2 cups flour, baking powder and salt.
  5. Add the flour mixture alternately with the milk to the creamed mixture. Gently fold in the blueberries and pour/scrape into prepared baking pan.
  6. Sprinkle the topping over the batter in the pan. Bake at 375°F for @40 minutes or until cake tests done. Place pan on a rack to cool a bit and serve warm. Serves 6-8.