Blueberry Buckle – August 2nd

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From Taste of Home Cooking School Cookbook I give you the Blueberry Buckle. I choose to enjoy mine with hot tea and whipped cream.

Blueberry Buckle

2 tbsp butter, softened
1/3 cup sugar
1 egg
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup milk
1 cup fresh or frozen blueberries

Topping
1/4 cup all-purpose flour
2 tbsp sugar
3/4 tsp ground cinnamon
2 tbsp cold butter

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In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Spread into and 8 x 4 inch loaf pan coated with cooking spray.

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For topping, combine flour, sugar and cinnamon in a bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

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Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

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The recipe says you can substitute 1 cup finely chopped peeled peaches for the blueberries. That might be my next one.

Have a blessed day!
Heather

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