| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
| VERMONT BLUEBERRY BUCKLE | |
|
3/4 c. sugar 1/4 c. shortening 1 egg 3/4 c. milk 2 c. flour 2 tsp. baking powder 1/4 tsp. salt 2 c. blueberries or drained canned blueberries TOPPING: 1/2 c. sugar 1/2 c. flour 1/2 tsp. cinnamon 1/4 c. soft butter Mix topping ingredients in a small bowl. Set aside. Beat together sugar and shortening (or butter). When mixture becomes light, add egg and beat. Mix together dry ingredients on a piece of waxed paper. Pour half of dry ingredients into bowl, add milk and remaining dry ingredients. Stir together until combined, do not overmix. Sprinkle berries on top and stir in. Sprinkle on topping and bake at 350 degrees for 45-50 minutes. | |
| 2 reviews | Add review Share |
Related 
recipes
recipesSUPPORT THIS RECIPE BY SHARING | |||
| Print recipe: | Printer-friendly version | ||
| Link to recipe: | Copy | ||
| Email recipe to: | |||
recipe reviews #57191
Sandy (Virginia) says:
What size pan? The one my family used (which I lost) is an angel food pan.
#189574
Pam (North Carolina) replies:
I was wondering same thing. I think its mixed in the baking dish that you will bake in. I am going to use an 8x8-inch pan and hopefully it will be the right size.
| ADD YOUR REVIEW |
Related recipe search
recipe search| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables