Blueberry Buckle

By sheppell

Presidents Choice July/August 2000

Ingredients

• 2 c. - flour
• 1/2 c. - brown sugar
• 1/2 tsp. - cinnamon
• 1/4 tsp. - salt
• 3/4 c. - butter
• 3/4 c. - sugar
• 1/2 c. - sour cream
• 2 c. - blueberries
• 1/3 c. - cold butter chunks
• 1 tsp. - baking soda
• 1/4 tsp. - nutmeg
• 2 tsp. - lemon zest
• 2 - eggs
• 1 tsp. - vanilla

Preparation

Step 1

Preheat oven to 375°. Grease a 9 inch square pan.

Mix 1/2 cups flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/3 cup cold butter into a course crumb mixture. Set aside for later. This is the topping.

Beat 3/4 butter, 2 teaspoons lemon zest and 3/4 cup sugar for 2 minutes. Reduce speed and add 2 eggs, one at a time. Add 1/2 cup sour cream and 1 teaspoon vanilla. Set aside.

In a separate bowl combine 1 1/2 cups flour, 1/4 teaspoon each baking powder, baking soda, nutmeg and salt. Combine dry ingredients with wet ingredients. Fold blueberries into the batter by hand.

Pour batter into greased pan and sprinkle with topping.

Bake for 35-40 minutes.