| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | All newly t, Desserts | 9 | Servings | |
INGREDIENTS
| 1/4 | c | Butter or margarine; softened |
| 3/4 | c | Sugar |
| 2 | Eggs | |
| 1 | ts | Vanilla extract |
| 2 1/4 | c | All purpose flour; divided |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | Buttermilk |
| 2 1/2 | c | Fresh or frozen blueberries |
| 1/4 | c | All-purpose flour |
| 1/4 | c | Packed brown sugar |
| 1/4 | c | Sugar |
| 1/2 | ts | Ground cinnamon |
| 1/4 | c | Cold butter or margarine |
INSTRUCTIONS
TOPPING In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine 2 cups of flour, baking powder and salt; add to creamed mixture alternately with buttermilk. Mix well. Toss berries in remaining flour; fold into batter (discard any flour that doesn't stick to berries). Spread batter in a greased 9 inch square baking pan. For topping, combine flour, sugars, and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield 9 servings. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #838 by L979@aol.com on Oct 12, 1997
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