This recipe for Blueberry Buckle, by Shelley Tamminga, is from Fifty Years in the Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Shelley Tamminga Added: Tuesday, February 15, 2011
3/4 cup sugar 1/4 cup margarine 2 eggs 1/2 cup milk 11/2 cup flour 2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. nutmeg 2 cups blueberries Topping: 1/2 cup sugar 1/3 cup flour 1/2 tsp. cinnamon 1/2 cup margarine
Mix sugar, margarine, eggs and milk until well blended. Stir in flour, baking powder, salt, and nutmeg. Fold in blueberries. Pour into greased 9 inch cake pan. Combine topping ingredients with a pastry blender. Sprinkle over the batter. Bake at 350º for 45 minutes.
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