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Blueberry Buckle

"Everybody in my family loves this blueberry buckle," reveals Jacqueline Traffas of Sharon, Kansas. "And it's so easy!"

6 ServingsPrep: 15 min. Bake: 40 min. + cooling

Ingredients

2 tablespoons butter, softened
1/3 cup sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup 2% milk
1 cup fresh or frozen blueberries
TOPPING:
1/4 cup all-purpose flour
2 tablespoons sugar
3/4 teaspoon ground cinnamon
2 tablespoons cold butter

Directions

In a small bowl, cream butter and sugar until light and fluffy. Beat
in egg. Combine the flour, baking powder and salt; gradually add to
creamed mixture alternately with milk, beating well after each
addition. Fold in blueberries. Spread into an 8-in. x 4-in. loaf pan
coated with cooking spray.
For topping, combine the flour, sugar and cinnamon in a small bowl.
Cut in butter until mixture resembles coarse crumbs. Sprinkle over
batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted near

2 of 2

Blueberry Buckle (continued)

Directions (continued)

the center comes out clean. Cool for 10 minutes before removing from
pan to a wire rack. Yield: 6 servings.

Nutrition Facts: 1 piece equals 248 calories, 9 g fat (5 g saturated fat), 57 mg cholesterol, 230 mg sodium, 38 g carbohydrate, 2 g fiber, 5 g protein.