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Blueberry Buckle with Streussel Topping

TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD: 9 servings.
This recipe has been passed around among the women of my church for years. Everyone loves the abundance of blueberries and the streusel topping.—Anna Higbee, Absecon, New Jersey

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 2-1/2 cups fresh or frozen blueberries
  • TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed

Directions

  • 1. In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine 2 cups of flour, baking powder and salt; add to creamed mixture alternately with buttermilk. Mix well. Toss berries in remaining flour; fold into batter (discard any flour that doesn't stick to berries). Spread batter in a greased 9-in. square baking pan. For topping, combine flour, sugars and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts

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