1/2 cup butter (divided)
1 1/4 cups granulated sugar (divided)
2 1/3 cups all-purpose flour (divided)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 teaspoons vanilla extract
1/2 tsp. ground cinnamon
2 cups fresh or frozen blueberries
Preheat oven to 375ºF (190ºC). Grease and flour a 9 x 9-inch square baking pan.
With an electric mixer, cream together 1/4 cup butter with 3/4 cup sugar until light. Add the one egg, beating well.
Sift (2) cups of flour with the baking powder and salt. Add to the butter mixture, alternating with the milk and vanilla, beating until smooth. Fold in the blueberries. Pour into prepared baking pan.
In a medium bowl, cut in together the remaining 1/4 cup butter, 1/2 cup sugar, and 1/3 cup flour, and the cinnamon until it resembles course cornmeal. Sprinkle atop blueberry mixture and bake in preheated 375ºF (190ºC) oven for 40 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack until ready to serve. Buckle is best when served warm!
Makes 6 servings.
Source: Family member
Submitted By: Joyce Ann Hallisey
Date: May 5, 2004