BLACKBERRY BUCKLE
1/4 cup butter or margarine, softened
1/2 cup sugar
1 egg, beaten
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup milk
1 teaspoon vanilla extract
2 cups blackberries, sweetened*
Crumb Topping (recipe follows)
Whipped cream (optional, for serving)
Cream margarine and sugar together. Add well-beaten egg and mix together thoroughly.
Sift flour, baking powder and salt together; add to creamed mixture alternately with milk and vanilla.
Pour batter into greased and floured 8x8-inch pan. Cover with blackberries. Sprinkle crumb topping over blackberries.
Bake at 375 degrees F for 45 minutes or until done. May be served with whipped cream.
CRUMB TOPPING
1/2 cup sugar
1/4 cup butter or margarine
1/3 cup flour
1/2 teaspoon ground cinnamon
Cream margarine and sugar together. Stir in flour and cinnamon until mixture is crumbly.
*Frozen blackberries can be used as long as they are drained partially.
Makes 6 servings
Source: Jo Anne Merrill
1/4 cup butter or margarine, softened
1/2 cup sugar
1 egg, beaten
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup milk
1 teaspoon vanilla extract
2 cups blackberries, sweetened*
Crumb Topping (recipe follows)
Whipped cream (optional, for serving)
Cream margarine and sugar together. Add well-beaten egg and mix together thoroughly.
Sift flour, baking powder and salt together; add to creamed mixture alternately with milk and vanilla.
Pour batter into greased and floured 8x8-inch pan. Cover with blackberries. Sprinkle crumb topping over blackberries.
Bake at 375 degrees F for 45 minutes or until done. May be served with whipped cream.
CRUMB TOPPING
1/2 cup sugar
1/4 cup butter or margarine
1/3 cup flour
1/2 teaspoon ground cinnamon
Cream margarine and sugar together. Stir in flour and cinnamon until mixture is crumbly.
*Frozen blackberries can be used as long as they are drained partially.
Makes 6 servings
Source: Jo Anne Merrill
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