Wednesday, March 11, 2020

Breakfast or Dessert? How About Both!

Our longtime friend Ann Druetzler is a creative cook and baker. She is always happy to share her delicious recipes, and I'm always excited to receive them. You are going to love her version of Blueberry Buckle so keep it recipe handy. You’ll want to make it many times.

Blueberry Buckle
2 cups flour
1 cup sugar
3 tsp. baking powder
1 tsp. salt
⅓ cup margarine or butter, softened
1 cup milk
1 large egg
2 cups blueberries, fresh or frozen thawed

Preheat oven to 350° F.

Grease a 19 x 9-inch pan well.

Beat all ingredients, except berries, in a large mixer bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes. Be sure to scrape the bowl occasionally.

Gently fold in berries. Pour batter into pan.

½ cup chopped nuts
⅓ cup brown sugar, packed
¼ cup flour
½ tsp. cinnamon
3 tbsp. firm margarine or butter

Mix all ingredients together in a medium size bowl until crumbly.

Sprinkle streusel over the blueberry batter.

Bake 40 – 45 minutes until a toothpick inserted in the middle comes out clean.

1 comment:

  1. Going to do this with nutme (allergic to cinnamon) and thought I'd drizzle some yoghurt over it.