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Blueberry
Buckle 
A refreshing tart/sweet dessert that's excellent
with a dip of vanilla ice cream over the top. Enjoy!
Your Host, Brad
1/4 cup butter (1/2 stick), softened
3/4 cup sugar
1 egg
1 1/2 cups sifted all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 cups blueberries, drained
1/2 cup sugar
1/3 cup all purpose flour
1/2 tsp cinnamon
1/4 cup butter
In a mixing bowl, cream 1/4 cup butter with 3/4 cup
sugar until light and airy. Blend in the egg. In another bowl, sift together
1 1/2 cups flour, baking powder, and salt. Add the flour mixture alternately with
milk to the creamed mixture. Gently fold in blueberries. Pour into a greased
and floured 8x8-inch pan.
To make the topping, combine the remaining sugar, flour
and cinnamon. Cut in butter until the mixture resembles coarse meal. Sprinkle
over batter in the pan. Bake in a 375° oven for 40 to 45 minutes. Place the
pan on a rack to cool. Cut into squares and serve warm.
Serves 6
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