"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Blueberry Buckle Recipe

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

Los Angeles Times Cookbook


1/4 C. Butter

3/4 C. Sugar

1 Egg

1 1/2 C. Flour

2 tsp. Baking Powder

1/2 tsp Salt

1/2 C. Milk

2 C. Fresh Blueberries


1/2 C. Sugar

1/3 C. Flour

1/2 tsp. Cinnamon

1/4 C. Butter, cut up

In a large bowl cream together butter and sugar until fluffy. Blend egg into creamed mixture. In another bowl sift flour, baking powder, and salt. Add flour mixture alternately with milk to creamed mixture, beating after each addition. Gently fold the blueberries into the batter. Pour batter into greased 8X8 square pan. Sprinkly evenly with Crumb Topping. Bake in preheated 375 oven for 40-45 minutes or until toothpick comes out clean.

To prepare topping:
In a small bowl mix together sugar, flour, and cinnamon. With a pastry blender add the butter and mix until mixture resembles a coarse meal.

Number Of Servings:
Number Of Servings:
Serves 8




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