BLUEBERRY BUCKLE
This is an excellent blueberry dessert. I am a big fan of blueberries. They are a unique, tiny fruit with a very tasty flavor. Instead of a blueberry pie, I make this Blueberry Buckle, as it goes farther and is easier to serve as well.
My friends at the First Baptist Church in Anthony, New Mexico, like this dessert. I bring it about twice a year. It makes a large batch, but I supposed it could be cut in half for a small family. Leftovers are delicious on ice cream as a topping.
This recipe has only been in my possession for a couple of years, but I will keep it and make it year after year. It is a great addition to the dessert rotation.
This stuff is so good. It is sweet and a little cinnamon, and served warm with ice cream it is a very hard to beat dessert. It is also delicious cold served like a topping for ice cream. You all should definitely try this one.
DOUGH INGREDIENTS
½ Cup Unsalted Butter
¾ Cups Sugar
1 Large Egg
2 Cups All-Purpose Flour
2 teaspoons Baking Powder
½ teaspoon Salt
1 Cup Buttermilk
2 teaspoons Vanilla Extract
BLUEBERRY FILLING INGREDIENTS
4 Cups Fresh Blueberries
Blueberry Jam (recipe at www.misstracybakes.com)
CINNAMON TOPPING INGREDIENTS
½ Cups All-Purpose Flour
⅓ Cup Sugar
¼ Cups Firmly Packed Light Brown Sugar
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
6 Tablespoons Cold Unsalted Butter, cubed
Vanilla Ice Cream, optional
DIRECTIONS
Preheat the oven to 375 degrees F. Beat butter and sugar until creamy and light. Add egg, beating until well blended.
Combine flour, baking powder and salt; add to the butter mixture, alternately with buttermilk, beating just enough to blend after each addition. Stir in Vanilla Extract. Spread mixture into a greased and floured 13X9-inch pan.
Stir together blueberries and blueberry jam until blended; spoon over the batter in the pan.
To prepare Cinnamon Topping: Combine flour, sugar, brown sugar cinnamon and nutmeg. Mix well. Cut in cold butter with a pastry blender or a food processor or forks, whatever you have. This mixture should be very crumbly. Sprinkle this over the blueberries in the pan. Bake at 375 degrees F for 50 minutes. Cool or serve warm with vanilla ice cream.
