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OF THE 1940'S & 50'S





Blueberry Buckle     Blueberries

A refreshing tart/sweet dessert that's excellent with a dip of vanilla ice cream over the top.  Enjoy!

Your Host,  Brad

1/4 cup butter (1/2 stick), softened
3/4 cup sugar
1 egg
1 1/2 cups sifted all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 cups blueberries, drained

1/2 cup sugar
1/3 cup all purpose flour
1/2 tsp cinnamon
1/4 cup butter

In a mixing bowl, cream 1/4 cup butter with 3/4 cup sugar until light and airy.   Blend in the egg.  In another bowl, sift together 1 1/2 cups flour, baking powder, and salt.  Add the flour mixture alternately with milk to the creamed mixture.  Gently fold in blueberries.  Pour into a greased and floured 8x8-inch pan.

To make the topping, combine the remaining sugar, flour and cinnamon.  Cut in butter until the mixture resembles coarse meal.  Sprinkle over batter in the pan.   Bake in a 375 oven for 40 to 45 minutes.  Place the pan on a rack to cool.   Cut into squares and serve warm.

Serves 6


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