I promised to share my old recipe for Blueberry Buckle.
I first made it about 50 years ago, and hope that you enjoy it.
(I think that it was from that old Betty Crocker cookbook. You know the one, that had the red and white checkered cover)
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| Photo: Blueberry Buckle |
Robin's Favorite Blueberry Buckle
Ingredients
1/4 cup of butter-softened
3/4 cup sugar
1 large egg-room temperature
2 cups all-purpose flour
2 teaspoons baking power
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
2 cups of fresh blueberries
Topping
2/3 cup cold sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter
Method
Preheat oven to 375 degrees.
Cream butter and sugar till light and fluffy.
Add egg, beat well.
Add vanilla.
In another bowl, combine, flour, baking powder and salt.
Add flour mixture to the creamed mixture alternately with the milk, mixing well after each addition.
Gently fold in blueberries.
Spread into a greased 8" or 9" square pan.
*Make topping.
In small bowl, combine sugar, flour, and cinnamon.
Using hands or fork, cut in the butter till crumbly.
Sprinkle over blueberry batter.
Bake 40-45 minutes till toothpick comes out clean.
Cool and serve
Serving secret:
I love it served warm with dab of French butter.
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I'd love to hear from you if you make Blueberry Buckle.
If you like coffee cake, you will love this.
Have the best day ever.
Love you beyond the moon.
Me
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