| 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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