Blueberry Buckle

By Peggie

Ingredients

• 1/4 c. butter softened
• 1/2 c. sugar...
• NOTE...i have made this batter with 1/4 c. sugar...Erna just said 3/4 c. sugar in batter. to be safe i would use 1/2 c. (3/4 c. sounds too sweet)
• 1 egg
• 1 1/2 c. sifted flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 c. milk
• 2 c. fresh blueberries (frozen can be used, thawed and drained, but fresh is mo'better
• CRUMB TOPPING
• 1/2 c. granulated sugar
• 1/3 c. flour
• 1/2 tsp cinnamon
• 1/4 c. butter, cold..diced small to "cut" into crumble.in a small bowl mix together sugar, flour and cinnamon. with a pastry blender cut the butter into sugar mixture untill mixture resembles coarse meal.

Preparation

Step 1

cream together the butter and 3/4 c. sugar. blend egg into creamed mixture. in another bowl sift together flour, baking powder and salt. add flour mixture alternating with milk. gently fold in blueberries. pour into greased 8 x 8 square pan.
sprinkle with crumb topping (recipe below). bake @ 375 for 40-45 minutes.