Monday, July 29, 2013

Blueberry Buckle

1/4 cup butter (1/2 of a stick) softened
3/4 cup of granulated sugar
1 egg
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon of salt
1/2 cup of milk
2 cups blueberries, rinsed and drained

Topping:
1/2 cup brown sugar
1/3 cup flour
1/2 - 1 teaspoon of cinnamon
1/4 cup of butter (1/2 of a stick)

Preheat oven to 375 degrees.  In mixing bowl, cream 1/4 cup of butter and 3/4 cup granulated sugar.  Blend in the egg.  Add the dry ingredients, alternate with milk and mix well.  Gently fold in the blueberries.  Spread in an 8 x 8 square pan, sprayed with PAM.  To make the topping, mix topping ingredients, and using a pastry cutter, mix until butter is well distributed into pea sized crumbs.  Sprinkle evenly over the batter in the pan.  Bake in a 375 degree oven for about 40 minutes.  Place pan on a wire rack to cool.  Cut in squares, serve warm with whipped cream (optional). 

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