Auntie Bea's Blueberry Buckle

By Hklbrries

According to Barbara Leier, "My grandmother, Emma Wesler, was born on a farm in East Greenville, Pennsylvania. Her family, along with many other farm folks, settled in Southeastern Pennsylvania and were called Penna-Dutch. Their lives were simple, centered mostly around church, family and home.

They lived off the land and had a deep appreciation for good food. In early times economy was a necessity and Pennsylvania Dutch cooks created recipes stressing sweets and sours. They were also good bakers, known throughout the country for their sho-fly pie Eb'l (apple) dumplings.

My grandmother was no exception and cooked according to her own proportions by pinches and handfuls, "sugar to sweeten" and "enough flour to stiffen."

The ladies of the church hold bazaars every year. They sell homemade jams, jellies, baked goods and quilts made by their own hands. They combined their recipes and made up cookbooks.

The Auntie Bea's Blueberry Buckle was submitted by my grandmother in 1940, a few years before she died. It has proved to be one of our family favorites.

Barbara Leier

Ingredients

• Topping:
• 3/4 cup sugar
• 1/4 cup butter, softened
• 1 egg
• 1/2 cup milk
• 2 cups flour
• 1/4 tsp salt
• 2 tsp baking powder
• 2 cups blueberries
• 2/3 cup sugar
• 1/3 cup flour
• 1/2 tsp cinnamon
• 1/2 cup melted butter

Details

Servings 8

Preparation

Step 1

Cream together sugar and butter, add egg. Sift dry ingredients and add to mixture, alternating with milk. Blend in blueberries and spread batter in a greased, floured square pan.

Combine crumb topping ingredients and sprinkle over the top. Bake in a preheated oven at 375 F for 40 to 45 minutes.