For The Press | In The 'Nac | Advertise | About Us | Contact Us | Newsletter | Upload Photos to the Fridge
Farmers Almanac Home
sign up to become a member
and receive our free newsletter
and receive our free newsletter
Recipe Article Archives
In a bowl cream the ¼ cup of butter or margarine, gradually blend in the sugar. Beat in the egg. Sift the flour, baking powder and salt together and add to the creamed mixture alternately with the milk. Add the vanilla and mix thoroughly spread this batter over the bottom of a greased baking pan (9x9x2½). Scatter the partially defrosted blueberries over the batter. In a bowl stir the remaining flour, sugar and cinnamon together, cut in the butter or margarine until the mixture resembles coarse meal. Scatter this over the blueberries and bake in a 350 oven for 40 minutes or until nicely browned on top. Cut into squares to serve while still warm. If desired add warm Lemon Sauce.
Blueberry Buckle
¼ Cup Butter or Margarine
¼ Cup Sugar
1 Egg
! Cup sifted Flour
1 Tsp. Baking Powder
¼ Tsp Salt
¼ Cup milk
½ Tsp. Vanilla
1 Pkg. frozen Blueberries (slightly thawed)
Topping
¼ Cup Flour
¼ Cup Sugar
¼ Tsp. Cinnamon
¼ Cup Butter or Margarine
In a bowl cream the ¼ cup of butter or margarine, gradually blend in the sugar. Beat in the egg. Sift the flour, baking powder and salt together and add to the creamed mixture alternately with the milk. Add the vanilla and mix thoroughly spread this batter over the bottom of a greased baking pan (9x9x2½). Scatter the partially defrosted blueberries over the batter. In a bowl stir the remaining flour, sugar and cinnamon together, cut in the butter or margarine until the mixture resembles coarse meal. Scatter this over the blueberries and bake in a 350 oven for 40 minutes or until nicely browned on top. Cut into squares to serve while still warm. If desired add warm Lemon Sauce.
