Yesterday’s project was Blueberry Buckle. It’s a fairly new recipe to me that was given to me over the holiday season by an old time friend and WONDERFUL cook. I knew instantly this one was a keeper, after all if she knew it off the top of her head I couldn’t go wrong.
The first batch I took from the oven set to cool and headed to the barn to clean up there for the day. When I returned the boys had whipped some cream and the entire pan was gone. Well there were 4 hungry boys.
- 3/4 cup sugar
- 1 beaten egg
- 2 tsp. baking powder
- 1/2 cup milk
- 1/2 cup walnuts
- 4 Tbl. soft butter
- 2 cups flour (I used white and whole wheat)
- 1/2 tsp. salt
- 2 cups blueberries (I put them in the mix frozen)
Preheat oven to 375 f. Cream sugar and butter, then add the egg, mix. In a second bowl sift flour, baking powder and salt. alternate this flour mix in the creamed sugar with the milk ending with the flour mixture. fold in nuts then the berries. Pour into a greased 9×9 pan.
- 1/3 cup flour
- 4 Tlb. soft butter
- 1/2 cup sugar
- 1/2 tsp. cinnamon
In a seperate bowl combing topping ingredients, mix well until crumbly with a fork. sprinkle topping on top of your batter.
Bake 45 minutes, until golden brown, cool slightly before cutting.
*my note– I used a glass pie plate and found it to be a bit over done and hard around the edges when cooked for 45 minutes, 35-40 worked better in my glass plate.