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Blueberry Buckle

THIS recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries.

9 ServingsPrep: 20 min. Bake: 45 min.

Ingredients

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup 2% milk
1/2 cup butter, melted
2 cups fresh or frozen blueberries, thawed
TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
LEMON SAUCE:
1/3 cup sugar
1 tablespoon cornstarch
1 teaspoon grated lemon peel
1 cup water
1 tablespoon butter
1 tablespoon lemon juice

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In
a small bowl, whisk the egg, milk and butter; add to dry ingredients
just until moistened. Spread into a greased 8-in. square baking

2 of 2

Blueberry Buckle (continued)

Directions (continued)

dish. Top with blueberries.
For topping, in a small bowl, combine the sugar, flour and cinnamon;
cut in butter until crumbly. Sprinkle over blueberries.
Bake at 350° for 45-55 minutes or until golden brown and a
toothpick inserted near the center comes out clean.
In a small saucepan, combine the sugar, cornstarch and lemon peel;
gradually stir in water until smooth. Bring to a boil over low heat,
stirring constantly. Cook and stir 1 minute longer or until
thickened. Remove from the heat; stir in butter and lemon juice.
Serve warm with buckle. Yield: 9 servings (1 cup sauce).

Nutrition Facts: 1 piece with about 2 tablespoons sauce equals 402 calories, 18 g fat (11 g saturated fat), 68 mg cholesterol, 285 mg sodium, 57 g carbohydrate, 2 g fiber, 5 g protein.