Blueberry Buckle

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

By Melissa KellyPublished: Oct 13, 2008

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This homespun dish is a variation on the traditional American classic. Recipe courtesy of Melissa Kelly and Price Kushner.

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Ingredients

Crumble:

1/4 cup granulated sugar
1/4 cup dark brown sugar
1/2 cup all-purpose flour
tsp. ground cinnamon
4 Tbsp. butter

Batter:

4 Tbsp. butter
5 Tbsp. granulated sugar
1 egg
1 cup flour
1 tsp. baking soda
1/2 cup buttermilk

Filling:

4 cups blueberries
1 Tbsp. fresh lemon juice
1 Tbsp. flour
3 Tbsp. granulated sugar

Directions

1. Step 1To prepare crumble: Combine all ingredients in a large bowl and break apart with fingers. Refrigerate.
2. Step 2To 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. Step 3To prepare filling: Combine all ingredients in a bowl; stir.
4. Step 4Grease 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.