Mom's Blueberry Buckle
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A trifecta of cake, berries, and streusel topping, this dessert is "perfect for potluck barbecues," says reader Susan Climan of Plantation, FL.
Ingredients
2 1/3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. unsalted butter or margarine
3/4 c. sugar
1 large egg
3/4 c. whole milk
2 1/2 c. fresh blueberries
1 tbsp. fresh lemon juice
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
Instructions
Preheat oven to 375 degrees F. Grease 9-inch-square baking pan.
Into medium bowl, sift 2 cups flour, baking powder, and salt. In large bowl, with mixer on medium-high speed, beat 1/2 cup butter until smooth. Add 1/2 cup sugar; beat until light and fluffy. Reduce speed to medium. Beat in egg until combined. Beat in flour mixture alternately with milk until combined, starting and ending with flour mixture and scraping bowl as needed. Transfer to prepared pan.
In bowl, toss blueberries with lemon juice. Sprinkle over batter.
In another bowl, whisk cinnamon, nutmeg, and remaining 1/3 cup flour, and 1/4 cup sugar. Add remaining 4 tablespoon butter; with pastry blender, blend well. Form into large crumbs; sprinkle over blueberries. Bake 50 minutes or until toothpick comes out almost clean. Cool slightly in pan on wire rack. Cut into squares. Serve warm or at room temperature. Store, refrigerated, up to 3 days.
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