Blueberry Buckle

By á-164

Ingredients

• Cake:
• 2 cups fresh or frozen blueberries
• 1/3 cup milk
• 1 teaspoon lemon juice
• 3/4 cup sugar
• 1/4 cup butter or margarine, softened
• 1 egg
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 cup sugar
• 1 tablespoon lemon juice

Preparation

Step 1

1 To make the cake: Rinse the fresh blueberries, discarding any stems or blemished berries. Or, thaw the frozen blueberries and drain.

2 Preheat the oven to 350°. Grease an 8x8x2-inch baking dish; set aside.

3 In a glass measuring cup, combine te milk and the 1 teaspoon lemon juice; set aside.

4 In a medium mixing bowl, combine the 3/4 cup sugar, the 1/4 cup softened butter or margarine and the egg. Beat with the electric mixer or medium speed until smooth. Continue beating while gradually adding the milk mixture.

5 In a small mixing bowl, stir together the flour, baking powder and salt. Add the flour mixture to the butter mixture, mixing well. Gently fold the berries by hand.

6 Spread the batter in the prepared baking pan. Bake in the 350° oven for about 40 minutes or until a wooden toothpick inserted near the center comes out clean. Just before the cake is done, prepare the glaze.

7 To make the glaze: In a small saucepan, melt the 2 tablespoons butter or margarine. Stir in the 1/4 cup sugar and the 1 tablespoon lemon juice. cook and stir over low heat until the mixture is bubbly. Remove from heat.

8 When the cake tests done, pour the glaze over the top. Return the glazed cake to the oven and roil 3 inches from the heat for 1 to 2 minutes or until the glaze bubbles. Watch carefully to avoid overbrowining.