exreo
10-23-2009, 12:01 PM
Tried & True
Use a 9X9 metal pan and just use one little 6-oz container of blueberries from the store.
Blueberry Buckle
Ingredients:
1/4 cup butter
3/4 cup sugar
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh blueberries (rinsed well)
Cream butter, add sugar and beat until light. Add egg and beat well. Add milk alternately with flour, baking powder, and salt, beating until smooth. Fold in the berries. Put into greased 9X9X2 square pan and sprinkle with crumb topping. Bake in preheated oven 375 degrees for about 30 to 35 minutes.
Crumb Topping
1/4 cup soft butter
1/2 cup sugar
2/3 cup flour
1/2 teaspoon cinnamon
Blend all together and sprinkle on top of cake. This topping goes on before the cake goes in the oven.
Use a 9X9 metal pan and just use one little 6-oz container of blueberries from the store.
Blueberry Buckle
Ingredients:
1/4 cup butter
3/4 cup sugar
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh blueberries (rinsed well)
Cream butter, add sugar and beat until light. Add egg and beat well. Add milk alternately with flour, baking powder, and salt, beating until smooth. Fold in the berries. Put into greased 9X9X2 square pan and sprinkle with crumb topping. Bake in preheated oven 375 degrees for about 30 to 35 minutes.
Crumb Topping
1/4 cup soft butter
1/2 cup sugar
2/3 cup flour
1/2 teaspoon cinnamon
Blend all together and sprinkle on top of cake. This topping goes on before the cake goes in the oven.