"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Buckle Recipe

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This recipe for Blueberry Buckle, by , is from Family Affair Too! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mandy Goebel Bamford
Added: Monday, August 20, 2007


2 c flour
3/4 c sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/4 c shortening
3/4 cup milk
1 egg
2 cups blueberries

1/2 c sugar
1/3 c flour
1/2 tsp cinnamon
1/3 c soft butter

Blend and beat 1/2 min. vigorously: 2 c flour, 3/4 c sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1/4 shortening, 3/4 milk and 1 egg.

Then fold in 2 cups blueberries. If using frozen blueberries, add them when they are still frozen so you don't lose any of the juice. Put into a sprayed 9 x 13 pan.

Mix together 1/2 c sugar, 1/3 c flour, 1/2 tsp cinnamon, 1/4 c soft butter. Sprinkle it on top of the mixture.

Bake at 375 for 45 minutes. Check at about 30 -35 minutes. Should come out clean when tested with a cake tester and be lightly golden.




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