"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 A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Hogue
Added: Monday, November 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup shortening
3/4 cup sugar
1 egg
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries

TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter

Directions:
Directions:
Heat oven to 350. Thoroughly cream shortening and sugar; add egg and beat until light and fluffy. Mix together flour, baking powder and salt, add to creamed mixture alternately with milk. Spread in greased 11x7x1 1/2 inch pan. Top with berries.

For the topping, mix the sugar, flour and cinnamon; cut in butter till crumbly; sprinkle over berries. Bake for 45 minutes. Cut in squares and serve warm.

 

 

 

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