Blueberry Buckle

2 cups of blueberries
1/4 cup of butter (1/2 stick) softened
2/3 cup of sugar
1 egg
1 1/2 cups of sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk (or 1/2 & 1/2)

1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 cup butter (1/2 stick)

In a mixing bowl, cream 1/4 cup butter with 3/4 cup sugar until light and airy. Blend in the egg. In another bowl, sift together 1 1/2 cups flour, baking powder and salt. Add the flour mixture alternately with milk to the creamed mixture. Gently fold in blueberries. Pour into a greased and floured 8 X 8 inch pan.

To make the topping, combine the remaining sugar, flour and cinnamon. Cut in butter until the mixture resembles coarse meal. Sprinkle over batter in the pan. Bake in a 375 degree oven for 40 to 45 minutes Place the pan on a rack to cool. Cut into squares and serve warm.

Recipe is from the American Country Inn and Bed & Breakfast Cookbook, Vol. One.

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