Blueberry Buckle
This cakelike pudding is delectable with cream, whipped cream or ice cream. If you use frozen berries, thaw them on paper towels beforehand, and extend cooking time to 50 minutes.
Servings: 6 to 8
Ingredients:
-
1/2 cup (125 mL) granulated sugar
1/3 cup (75 mL) butter
1 egg
1/2 tsp (2 mL) vanilla
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1/3 cup (75 mL) milk
3 cups (750 mL) fresh blueberries
Topping:
1/3 cup (75 mL) packed brown sugar
1/4 cup (50 mL) all-purpose flour
1/2 tsp (2 mL) cinnamon
2 tbsp (25 mL) butter
Preparation:
In bowl, cream together granulated sugar with butter; beat in egg and vanilla. Stir together flour, baking powder and salt. Stir half of the flour mixture into butter mixture; blend in milk and remaining flour mixture to make stiff batter.
Spread batter in greased 8-inch (2 L) square cake pan. Cover evenly with blueberries.
Topping: In small bowl, stir together brown sugar, flour and cinnamon. Cut in butter until mixture is crumbly. Sprinkle evenly over blueberries. Bake in 350°F (180°C) oven until crisp and browned on top and knife inserted in center comes out clean, about 40 minutes.
Additional Information
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