Blueberry Buckle

Title:
Blueberry Buckle

Yield:
6 Servings

Categories:
Bars,
Squares




Ingredients:





   1/2 c  Soft margarine


     1 c  Sugar


     1    Egg


   1/2 ts Vanilla


 1 1/3 c  Flour


     1 ts Baking powder


   1/4 ts Salt


   1/3 c  1% low-fat milk


     2 c  Fresh blueberries, or frozen


   1/2 ts Ground cardamon, or more


   1/4 ts Nutmeg






 Preheat oven to 375 degrees. Cream half of margarine and half of sugar.


 Beat in egg and vanilla. Combine 1 cup flour, baking powder and salt. Add


 alternately with milk to creamed mixture. starting and ending with dry


 ingredients. Pour into a greased 9" square baking dish. Yop with


 blueberries. Combine remaining sugar, flour, cardamon and nutmeg. Using a


 pastry blender, cut in remaining margarine until the texture of cornmeal.


 Sprinkle over blueberries. Bake 40-45 mins. Cool slightly before serving.


 Good served with ice cream.


 


 The cardamon gives this a really good and unusal taste.


 


 Source-The new york Times Large print Cookbook Formatted for Mastercook by


 Carol Floyd--c.floyd@arnprior.com


 


 NOTES : The cardamon gives this a really good and unusal taste.


 


 Recipe by: New York Times Large Type Cookbook Posted to MC-Recipe Digest V1


 #654 by Bob & Carol Floyd 
on Jul 02, 1997