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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 9 |
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THIS recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/3 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 egg |
1/2 cup 2% milk |
1/2 cup butter, melted |
2 cups fresh or frozen blueberries, thawed |
topping: |
1/2 cup sugar |
1/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/4 cup cold butter, cubed |
lemon sauce: |
1/3 cup sugar |
1 tablespoon cornstarch |
1 teaspoon grated lemon peel |
1 cup water |
1 tablespoon butter |
1 tablespoon lemon juice |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg, milk and butter; add to dry ingredients just until moistened. Spread into a greased 8-in. square baking dish. Top with blueberries.
2. For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberries.
3. Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted near the center comes out clean.
4. In a small saucepan, combine the sugar, cornstarch and lemon peel; gradually stir in water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and lemon juice. Serve warm with buckle. Yield: 9 servings (1 cup sauce).
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