Name: Blueberry Buckle
Yield: 8
Ingredients: 1/4 c. granulated sugar -; 1/4 c. dark brown sugar -; 1/2 c. all-purpose flour -; tsp. ground cinnamon -; 4 tbsp. butter -; 4 tbsp. butter -; 5 tbsp. granulated sugar -; 1 egg -; 1 c. flour -; 1 tsp. baking soda -; 1/2 c. buttermilk -; 4 c. blueberries -; 1 tbsp. fresh lemon juice -; 1 tbsp. flour -; 3 tbsp. granulated sugar -

Recipe information

Cooking:

Servings per container:

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More details

Ingredients for - Blueberry Buckle

1. 1/4 c. granulated sugar -

2. 1/4 c. dark brown sugar -

3. 1/2 c. all-purpose flour -

4. tsp. ground cinnamon -

5. 4 tbsp. butter -

6. 4 tbsp. butter -

7. 5 tbsp. granulated sugar -

8. 1 egg -

9. 1 c. flour -

10. 1 tsp. baking soda -

11. 1/2 c. buttermilk -

12. 4 c. blueberries -

13. 1 tbsp. fresh lemon juice -

14. 1 tbsp. flour -

15. 3 tbsp. granulated sugar -

How to cook deliciously - Blueberry Buckle

1. Stage

To prepare crumble: Combine all ingredients in a large bowl and break apart with fingers. Refrigerate.

2. Stage

To prepare batter: In a medium-size bowl, cream butter and sugar, then mix in egg. Sift together dry ingredients. Add half the dry ingredients to the creamed butter; mix, then add buttermilk; mix, then add remaining dry ingredients; mix just to combine. Refrigerate batter 30 minutes.

3. Stage

To prepare filling: Combine all ingredients in a bowl; stir.

4. Stage

Grease eight 6-ounce ramekins or soufflé dishes (or one large Pyrex pie pan). Add 1/4 cup batter to each mold, smoothing mixture with a plastic spatula. Add 1/2 cup blueberries, then top each with 1/4 cup crumble. Bake at 350 degrees for 30 to 35 minutes, until top is browned and filling just starts to bubble. Remove from oven and allow to cool 20 minutes. Serve warm or at room temperature.