This culinary delight is called Blueberry Buckle. I think it needs to be renamed Blueberry UnBuckle because you're going to want to unbuckle a belt loop to fit into your pants after eating a slice or two of this rich, delicious, buttery cake. There is one healthy redeeming factor about this coffee-type cake - you use real blueberries. Hey at least you're getting some anti-oxidants and vitamins too! I made it for my writers group one morning and it was a huge hit! I can't wait to make it soon for our family 4th of July picnic! Enjoy!
Ingredients:
Batter:
1/4
cup butter
3/4 cup white sugar
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons salt
3/4 cup white sugar
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons salt
2
cups blueberries
1/4 cup butter
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/3 cup all-purpose flour
Directions:
1 Preheat oven to 375 degrees F (190 degrees C); lightly grease and flour
a 9x13 inch baking dish.
2 In a large bowl,
cream together 1/4 cup butter and 3/4 cup sugar. Beat
in egg. Beat in milk. Combine 2 cups flour and salt and stir into butter
mixture. Finally, fold in blueberries and spread mixture into prepared baking dish.
in egg. Beat in milk. Combine 2 cups flour and salt and stir into butter
mixture. Finally, fold in blueberries and spread mixture into prepared baking dish.
3 In a small bowl combine 1/4 cup butter, 1/2 cup sugar, cinnamon and 1/3
cup flour. Mix together until mixture resembles coarse crumbs, then
sprinkle over blueberry mixture.
4 Bake 45 to 50 minutes, until topping is golden.
Recipe Credit: My friend Krystal Higbee
