With blueberries ripening soon, this recipe from Becky at Public Opinion Online will make your mouth water. But you don't have to wait for fresh; frozen blueberries will work any old time.
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter or margarine
Mix the above ingredients and set them aside while you mix the batter.
1/4 cup butter
3/4 cup sugar
1/4 cup milk
1 1/2 cups milk
2 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh or frozen blueberries
Cream the margarine or butter and sugar until well mixed and light in texture. Add eggs. Blend in eggs and salt. Blend in flour and baking powder. Gently fold in blueberries. Butter a 9” X 9” square baking pan and spread the batter evenly in the pan. Spread the topping over the batter.
Bake the buckle in a 375 degree oven, on the center shelf of the oven, for about 45 minutes, or until a test probe comes out clean.
And did you know? More often than we would like to know, “blueberries” used in commercial baking applications are artificially sweetened dyed apples.