Blueberry Buckle

This afternoon I whipped up my very first Blueberry Buckle! The name is adorable and it looked yummy so I had to try it. Got the recipe from AllRecipes. For once I made no changes, other than to bake it in a pie pan because I didn't have the 9 by 9 pan the recipe calls for. Okay and I also streamlined the assembly a bit. The resulting... thing... is wonderful, the bread part is perfect and the topping is to die for. Is it a cake? Is it for breakfast or dessert? Is it a giant muffin? I'm not really sure, but I DO know it's delicious and you should try it too!

Note: The batter is very thick and almost more like a dough. If you use frozen blueberries I suggest letting them thaw first. I didn't do this and it was a real bear getting them stirred in!


Blueberry Buckle

1/4 C butter, softened
3/4 C sugar
1 egg
1/2 C milk
2 C flour
2 t baking powder
1/4 t salt
2 C blueberries

Topping:
2/3 C sugar
1/2 C flour
1/2 t cinnamon
1/3 C cold butter, cut into half inch cubes

Preheat the oven to 375 and grease a deep dish pie plate or 9 by 9 baking dish. In a medium mixing bowl, stir together butter, sugar and egg. Pour in milk and add flour, baking powder and salt. Stir just until everything is combined, then gently fold in the blueberries. Spread the batter (will be very thick) into the prepared dish. To make the topping, stir together the sugar, flour and cinnamon. Cut in the cold butter with a pastry blender or else use your fingers to rub the butter and dry ingredients together until you have pea sized pieces of topping. Sprinkle over the batter and bake about 40 minutes or until a knife inserted into the center comes out clean.

Yield: 8 servings