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    Blueberry Buckle


    Source of Recipe


    Martha Dixon's Copper Kettle Cook Book

    Recipe Introduction


    Oh, this is good!!!!

    List of Ingredients




    3/4 c sugar
    1/4 c soft shortening
    1 egg
    1/2 c milk
    2 c sifted flour
    2 tsp baking powder
    1/2 tsp salt

    2 c blueberries, well-drained

    topping:
    1/2 c sugar
    1/2 tsp cinnamon
    1/4 c soft butter

    Recipe



    Combine sugar, shortening, egg.
    Stir in the milk.

    Sift dry ingredients together and then add to creamed mixture.
    CAREFULLY stir in blueberries.
    Grease a 9 inch square pan.
    Spread in batter.
    Combine topping ingredients and sprinkle over batter.
    Bake at 375 for 45 to 50 minutes.

    Notes:
    I used butter flavored Crisco, a large egg at room temperature, low fat milk, fresh blueberries and unsalted butter.

    I rinsed the blueberries, drained them, then spread them on a paper towel to dry.

 

 

 


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