BLUEBERRY BUCKLE
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter or margarine
3/4 cup sugar
1 egg
1/2 cup milk
2 cups blueberries
Crumb Topping (recipe follows)
Mix together flour, baking powder and salt; set aside.
Cream butter and sugar until light. Add egg and beat well. Add flour mixture alternately with milk, beating until smooth. Fold in blueberries. Spread in greased 9x9x2-inch pan and sprinkle with Crumb Topping.
Bake in preheated 375 degree F oven 35 minutes or until tester inserted in center comes out clean. Cut in squares and serve warm.
CRUMB TOPPING:
Blend 1/4 cup softened butter or margarine, 1/2 cup sugar, 1/3 cup flour and 1/2 teaspoon ground cinnamon.
Makes 9 servings
From: Recipelink.com
Source: Woman's Day Magazine, July 1975
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter or margarine
3/4 cup sugar
1 egg
1/2 cup milk
2 cups blueberries
Crumb Topping (recipe follows)
Mix together flour, baking powder and salt; set aside.
Cream butter and sugar until light. Add egg and beat well. Add flour mixture alternately with milk, beating until smooth. Fold in blueberries. Spread in greased 9x9x2-inch pan and sprinkle with Crumb Topping.
Bake in preheated 375 degree F oven 35 minutes or until tester inserted in center comes out clean. Cut in squares and serve warm.
CRUMB TOPPING:
Blend 1/4 cup softened butter or margarine, 1/2 cup sugar, 1/3 cup flour and 1/2 teaspoon ground cinnamon.
Makes 9 servings
From: Recipelink.com
Source: Woman's Day Magazine, July 1975
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