Recipe courtesy of Gale Gand
Blueberry Buckle
Getting reviews...
- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 370
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 3 g
- Sugar
- 32 g
- Protein
- 5 g
- Cholesterol
- 54 mg
- Sodium
- 145 mg
- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 370
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 3 g
- Sugar
- 32 g
- Protein
- 5 g
- Cholesterol
- 54 mg
- Sodium
- 145 mg
Ingredients
Topping:
Directions
- Preheat oven to 375 degrees F. Butter and flour a 9 by 13-inch baking pan.
- Cream the sugar and the butter in a mixer. Add the egg and mix well. Sift the dry ingredients and add them to the butter/sugar mixture, alternating with the milk. Fold in the blueberries and pour the batter into the pan.
- Topping: Combine all of the ingredients using a pastry blender or in an electric mixer with the paddle attachment. Sprinkle over the batter and bake for 35 to 45 minutes.
