I recently bought some blueberries but since I was the only one eating them I needed to find a way to use more of them up. I turned to Taste of Home for inspiration and came across this Down East Blueberry Buckle. For an added bonus I had everything I needed to make it on hand, I love it when that happens.
This recipe was so easy to make, the batter was a little more dense than I expected but the end result was moist and delicious. Jim loved it warm out of the oven!
INGREDIENTS
2 cups all purpose flour
3/4 cu sugar
2 1/2 teaspoons baking powder
1/4 teaspoon of salt
1 large egg, room temperature
3/4 cup milk
1/4 cup butter , melted
2 cups fresh blueberries
TOPPING
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter, softened
DIRECTIONS
Preheat oven to 375 degrees. In a large bowl whisk, flour, sugar, baking powder and salt. In another bowl whisk. Egg, milk, and melted butter u til blended. Add to the flour mixture. Stir just until combined and moisten through. Fold in blueberries. Transfer to a greased 9 inch square pan.
For the topping, in a small bowl mix flour, sugar and cinnamon. Using a fork stir in softened butter until mixture is crumbly. Sprinkle over batter.
Bake u til a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Serve warm or at room temperature.
Enjoy!
