New England Blueberry Buckle
1/2 c soft butter
3/4 c sugar
2 eggs
1 T baking powder
1 t salt
2 1/2 c flour
1 c buttermilk
1 t grated lemon peel
4 c blueberries
Topping
2/3 c brown sugar
1/2 c flour
1 t cinnamon
4 T cold butter
Butter a 9/13 in pan and preheat oven to 350 degrees.
Make topping by blending together in a bowl brown sugar, flour, and cinnamon. Cut butter into pieces and cut into flour mixture with a pastry blender and
refrigerate.
1/2 c soft butter
3/4 c sugar
2 eggs
1 T baking powder
1 t salt
2 1/2 c flour
1 c buttermilk
1 t grated lemon peel
4 c blueberries
Topping
2/3 c brown sugar
1/2 c flour
1 t cinnamon
4 T cold butter
Butter a 9/13 in pan and preheat oven to 350 degrees.
Make topping by blending together in a bowl brown sugar, flour, and cinnamon. Cut butter into pieces and cut into flour mixture with a pastry blender and
refrigerate.
In a large bowl beat butter and sugar with mixer until fluffy. Add eggs and beat until blended. Sift baking powder, salt, and flour and add to the bowl, alternately
with the milk. Add lemon peel. Pour batter into pan. Toss Blueberries with juice of lemon, then sprinkle evenly over the batter. Evenly distribute topping over the berries. Bake for 45 minutes or until toothpick pulls clean.
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