Title: Wild Blueberry Buckle
Categories: Dessert Pastry American
Yield: 6 Servings
| BUCKLE |
| 3/4 | c | Sugar |
| 1/4 | c | Shortening |
| 1 | | Egg |
| 2 | c | Flour |
| 1/2 | ts | Salt |
| 2 | ts | Baking powder |
| 1/2 | c | Milk |
| 2 | c | Blueberries |
| STREUSEL |
| 1/2 | c | Sugar |
| 1/2 | ts | Cinnamon |
| 1/3 | c | Flour |
| 1/4 | c | Butter |
| PER SERVING |
| 517 | x | Calories |
| 440 | mg | Sodium |
| 58 | mg | Cholesterol |
| 18 | g | Fat |
| 84 | g | Carbohydrates |
| 7 | g | Protein |
| 3/4 | g | Fiber |
| BU | CKLE | : |
Cream sugar and shortening by beating until fluffy, then beat in egg.
Sift together flour, salt and baking powder and add to shortening
alternating with milk. Blend in blueberries and pour into buttered and
floured 10X6-inch baking dish.
STREUSEL:
Mix ingredients together and sprinkle over top of buckle. Bake at 375
degrees F until top is browned, about 45 minutes.
Source: Los Angeles Times Food Section, 6/30/97