Page 117 - 201415_TOH_Cookbook

BLUEBERRY
BUCKLE
Z E F F FA M I LY, MARBLEHEAD, MA
“At the start of the summer season, we get fresh blueberries at the local farmers’ market to make this dessert.” Donna Zef
PREPARATION
1. Preheat oven to 375°F. Oil a 9-inch square baking pan. Have a cooling rack ready
2. To make the buckle: In a bowl, cream together the buter and sugar using an electric beater unil the buter is light and lufy. Beat in the egg. In a separate bowl whisk together the lour, baking powder and salt. Gradually add the lour mixture, alternaing with the milk, to the buter mixture, beaing well between addiions. Fold in the blue- berries. Pour into the prepared pan.
3. To make the topping: In a small bowl, combine the sugar, lour and cinnamon. Using buter knives in
a scissor moion or a pastry cuter, cut the buter into the lour mixture unil crumbly. Sprinkle over the buckle.
4. Bake unil a toothpick inserted into the center of the buckle comes out clean, 40 to 45 minutes. Cool on a cooling rack before serving.
INGREDIENTS
Serves 4 to 6
Buckle:
1/4 cup (4 tablespoons) buter, sotened
3/4 cup granulated sugar 1 large egg 2 cups all-purpose lour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 cups fresh blueberries
Topping: 2/3 cup granulated sugar 1/2 cup all-purpose lour 1/2 teaspoon ground cinnamon 1/3 cup cold buter, cubed
Taste of Home – Page 105