Down East Blueberry Buckle

Name: Down East Blueberry Buckle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9 servings
Ingredients: 2 cups all-purpose flour; 3/4 cup sugar; 2-1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 large egg, room temperature; 3/4 cup 2% milk; 1/4 cup butter, melted; 2 cups fresh or frozen blueberries; TOPPING:; 1/2 cup sugar; 1/3 cup all-purpose flour; 1/2 teaspoon ground cinnamon; 1/4 cup butter, softened

Total Time Prep: 15 min. Bake: 30 min.

Yield 9 servings

Contest Winner

Test Kitchen Approved

This buckle won a contest at my daughter’s college. The prize was four lobsters, but the real reward was the smile on our daughter’s face. —Dianne van der Veen, Plymouth, Massachusetts

Ingredients

2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, room temperature
3/4 cup 2% milk
1/4 cup butter, melted
2 cups fresh or frozen blueberries
TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened

Directions

Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. Transfer to a greased 9-in. square baking pan.
For topping, in a small bowl, mix sugar, flour and cinnamon. Using a fork, stir in softened butter until mixture is crumbly. Sprinkle over batter.
Bake until a toothpick inserted in center comes out clean, 30-35 minutes (do not overbake) . Cool in pan on a wire rack. Serve warm or at room temperature.

Nutrition Facts

1 piece: 354 calories, 12g fat (7g saturated fat), 49mg cholesterol, 277mg sodium, 59g carbohydrate (32g sugars, 2g fiber), 5g protein.

This buckle won a contest at my daughter’s college. The prize was four lobsters, but the real reward was the smile on our daughter’s face. —Dianne van der Veen, Plymouth, Massachusetts

Recipe Creator