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Blackberry Buckle cont.
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light and fluffy. Add the egg and mix well. Combine 2 cups flour,
baking powder and salt; add to the creamed mixture alternately with
the milk, beating well after each addition. Spread into a greased
9-in. square baking dish. Toss the blackberries with lemon juice;
sprinkle over batter. In a small bowl, combine the cinnamon and
remaining sugar and flour; cut in the butter until mixture resembles
coarse crumbs. Sprinkle over berries. Bake, uncovered, at 350°
for 45-50 minutes or until a toothpick inserted near the center comes
out clean. Refrigerate leftovers.
Yield: 9-12 servings.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |