Blueberry Strawberry Buckle Recipe
Ingredients
| 1/2 cup butter or margarine at room temperature | ||
| Sugar | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Vanilla | 1 Teaspoon | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Blueberries | 1 Cup (16 tbs) | |
| Strawberries | 1 Cup (16 tbs), sliced | |
| Cinnamon | 1/2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
Directions
Preheat oven to 35°F.
Grease a 9-inch square baking pan.
In a small bowl, cream 1/4 cup of the butter and 1/2 cup of the sugar.
Blend in egg and vanilla.
In a small mixing bowl, stir together 1 cup of the flour, baking powder, and salt.
Add dry ingredients to creamed mixture alternately with milk; stir until blended.
Pour batter into prepared pan.
Arrange fruit over batter.
In a small bowl, combine remaining sugar, remaining flour, cinnamon, and nutmeg.
Cut in remaining 1/4 cup butter until mixture is crumbly.
Sprinkle crumb mixture over fruit.
Bake for 35 minutes.
Serve with sweetened whipped cream or vanilla ice cream, if desired.
Grease a 9-inch square baking pan.
In a small bowl, cream 1/4 cup of the butter and 1/2 cup of the sugar.
Blend in egg and vanilla.
In a small mixing bowl, stir together 1 cup of the flour, baking powder, and salt.
Add dry ingredients to creamed mixture alternately with milk; stir until blended.
Pour batter into prepared pan.
Arrange fruit over batter.
In a small bowl, combine remaining sugar, remaining flour, cinnamon, and nutmeg.
Cut in remaining 1/4 cup butter until mixture is crumbly.
Sprinkle crumb mixture over fruit.
Bake for 35 minutes.
Serve with sweetened whipped cream or vanilla ice cream, if desired.
Chef
