Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.
So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is BLUEBERRY BUCKLE!!
I love blueberry pie for a change once in a while but I haven’t nearly the time I used to have to make pie crust. I’m more inclined to throw together a buckle or crisp because it’s easier. Not to mention delicious ~ I’m a crumb topping lover!! This is a great special dessert for your next summer picnic!
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 100 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
½ cup butter, room temperature
½ cup sugar
1 egg, beaten to blend
1 cup flour
1-1/2 tsp. baking powder
¼ tsp. salt
½ cup milk
2 cup fresh or frozen, thawed blueberries
Preheat oven to 375 degrees. Butter 9-inch square baking pan. Cream butter with sugar three minutes. Add egg and beat 1 minute. Combine flour, baking powder and salt. Add to butter mixture in 4 batches, alternating with milk. Turn into pan, spread evenly. Top with berries.
¼ cup butter, room temperature
1 cup sugar
½ cup flour
½ tsp. cinnamon
Cream butter with sugar, add flour and cinnamon and blend until crumbly. Sprinkle over blueberries. Bake @ 45 minutes (brown & bubbly). Serve immediately with whipped cream.