Blueberry Buckle. Photo by Nancy Meador.
Ingredients
3/4 cup sugar
1/4 cup butter, softened
1 egg
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups plus 1 tablespoon flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh blueberries
Topping
1/4 cup cold butter, diced
1/2 cup brown sugar
1/4 cup sugar
1/2 cup pecans, chopped
1/4 cup flour
1/2 teaspoon cinnamon
Directions
Heat oven to 350. Grease an 8×8 casserole dish.
In a large bowl, use an electric mixer to cream sugar, butter, egg, lemon zest, , lemon juice and vanilla extract until fluffy. In a medium bowl, sift together flour, baking powder and salt. Add dry ingredients to wet. Add milk and stir until combined. In a small bowl, toss blueberries with 1 tablespoon flour. Fold into batter, and spread into prepared pan.
Combine all topping ingredients in a small bowl. Use a fork to combine until crumbly. Sprinkle over batter.
Bake 40-45 minutes until toothpick comes out clean.
Nancy Meador, Arkansas Living associate editor
Notes: I was given some fresh Arkansas blueberries with a request to make a Blueberry Buckle, which I had never heard of. I found a recipe from the Spend with Pennies website and adapted it by adding more blueberries, lemon and pecans.
Category:
Summertime Blues
Type:
Reader Recipe
