Happy Independence Day weekend. I wish you a relaxing and joy-filled time with family and friends. I'll be wearing my Crocs Patricia low wedge sandals to the parade in hopes of getting a super cool foot tan.
Since my mind is more focused on food than shoes this weekend, I leave you with a recipe for my mom's blueberry buckle. I make it at least 22 times between June and August. The best.
Pat's Blueberry Buckle:
- Preheat oven to 375.
- Cream 3/4 c. sugar and 1/4 c. butter
- Add 1 egg and 1/2 c. milk, mix well.
- Blend together 2 c. flour, 2 tsp. baking powder, 1/2 tsp salt. Add to creamed mixture and mix.
- Add 2 c. fresh blueberries and stir gently.
- Spread into 9x9 pan that has been greased and dusted lightly with flour
- Crumb topping: cut in 1/4 c. butter to 1/2 c. sugar, 1/3 c. flour and 1/2 tsp. cinnamon. Spread over top.
- Bake 45-50 min. Cool or serve warm with vanilla ice cream or cool-whip...and strong, dark coffee :-)
