Down East Blueberry Buckle
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 9 servings.
This buckle won a contest at my daughter’s college. The prize was four lobsters, but the real reward was the smile on our daughter’s face. —Dianne van der Veen, Plymouth, Massachusetts
Ingredients
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2 cups all-purpose flour
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3/4 cup sugar
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2-1/2 teaspoons baking powder
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1/4 teaspoon salt
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1 large egg, room temperature
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3/4 cup 2% milk
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1/4 cup butter, melted
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2 cups fresh or frozen blueberries
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TOPPING:
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1/2 cup sugar
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1/3 cup all-purpose flour
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1/2 teaspoon ground cinnamon
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1/4 cup butter, softened
Directions
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1.
Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. Transfer to a greased 9-in. square baking pan.
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2.
For topping, in a small bowl, mix sugar, flour and cinnamon. Using a fork, stir in softened butter until mixture is crumbly. Sprinkle over batter.
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3.
Bake until a toothpick inserted in center comes out clean, 30-35 minutes (do not overbake) . Cool in pan on a wire rack. Serve warm or at room temperature.
Nutrition Facts
1 piece: 354 calories, 12g fat (7g saturated fat), 49mg cholesterol, 277mg sodium, 59g carbohydrate (32g sugars, 2g fiber), 5g protein.
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