Blueberry Buckle
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A refeshing tart and sweet dessert that's excellent with a dip of vanilla ice cream over the top. Enjoy!
INGREDIENTS
1/4 cup butter (1/2 stick), softened
3/4 cup sugar
1 egg
1-1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups blueberries, drained
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 cup butterIn 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 resermbles 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.
Serves 6