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Blueberry Buckle

Blueberry Buckle
This recipe came from my grandmother. As children, my sister and I remember going to Pennsylvania for blueberry picking. Mother taught us to pick only perfect berries, and those gems went into this wonderful recipe. —Carol Dolan Mt. Laurel, New Jersey
4-6 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh blueberries
  • TOPPING:
  • 2/3 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup cold butter, cubed

Directions

  • In a small bowl, cream butter and sugar until light and fluffy. Beat
  • in egg. Combine the flour, baking powder and salt; add to creamed
  • mixture alternately with milk, beating well after each addition.
  • Fold in blueberries. Pour into greased 9-in. square baking pan.
  • For topping, in a small bowl, combine the sugar, flour and cinnamon;
  • cut in butter until crumbly. Sprinkle over blueberry mixture.
  • Bake at 375° for 40-45 minutes or until a toothpick inserted near
  • the center comes out clean. Cool on a wire rack. Yield: 4-6
  • servings.
© Taste of Home 2013

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Blueberry Buckle (continued)

Nutrition Facts: 1 serving (1 piece) equals 581 calories, 20 g fat (12 g saturated fat), 86 mg cholesterol, 434 mg sodium, 95 g carbohydrate, 3 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013