Recipe courtesy of Gale Gand
Blueberry Buckle
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 370
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 56
- Dietary Fiber
- 3
- Sugar
- 32
- Protein
- 5
- Cholesterol
- 54
- Sodium
- 145
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
Ingredients
1 cup sugar
1/2 cup butter
1 egg
1/4 teaspoon salt
1 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
Few gratings fresh nutmeg
1/2 cup milk
1 cup blueberries
Topping:
1/2 cup sugar
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup butter
2 teaspoons cinnamon
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.