Page 125 - 2019TOHCookbook

PRICE | NEWFIELDS, NH | SERVES 8-9
Always gone the same day we make it!
INGREDIENTS
1 stick of butter at room temperature 1 cup of sugar
1 egg
1⁄2 tsp. vanilla
1 1⁄3 cups of flour
1 tsp. baking powder
1⁄4 tsp. salt
1⁄4 cup of milk
2 tbsp. sour cream
2 cups of fresh blueberries rinsed and drained 1⁄4 tsp. freshly grated nutmeg
INSTRUCTIONS
1. Preheat oven to 375˚ F.
2. Grease a 9 inch square baking pan lightly sprinkle with sugar and a little nutmeg.
3. Cream together half the butter and half the sugar. Beat in the egg and the vanilla.
4. Sift together 1 cup of the flour with the baking soda and the salt. Add the dry ingredients to the creamed mixture alternating with the milk and sour cream. Scrape into the greased baking dish. Distribute the blueberries over the batter.
5. Combine the remaining sugar, flour and the nutmeg, cut in the remaining butter until the texture resembles coffee cake crumbs, sprinkle over the blueberries.
5. Bake 40 - 45 min.
113
BLUEBERRY BUCKLE