Red, White, and Blueberry Buckle

This buckle, kind of a cross between a cake and a pie, will be a hit at any potluck for dessert, or even at your own breakfast table. Follow along with the four quick steps to bring the best of the season to your table in about half an hour.

Click on window to watch demonstration and follow the recipe below. You'll see how easy it is to make this treat. We're betting you will find it is just the perfect and tasty not-too-sweet treat to enjoy while waiting for the Fourth of July fireworks

Red, White, and Blueberry Buckle

1 pint fresh blueberries -- washed and picked over to remove under ripe or over ripe berries and stems.

Topping

1/2 cup sugar

1.3 cup flour

1/2 teaspoon cinnamon

1/4 cup cold butter

Buckle Base

1 cup flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt, optional

1/2 cup soft butter

1/3 cup sugar

1 egg

1/3 cup milk.

Preheat oven to 350 degrees F. Make topping by combining dry ingredients and then cut in the cold butter with a pastry cutter until crumbly. Set aside. Lightly grease a 9-inch square pan. Combine the flour and baking powder and set aside. In a medium mixing bowl, stir the butter and sugar together. Add the egg and mix well. Stir in half the flour mixture, then the milk, followed by the remaining flour. Spoon base into greased pan. Kerplunk berries on top, spread out evenly so they are only one berry deep. Sprinkle with topping. Bake until topping is just turning golden, berries are bubbly and the base has pulled slightly away from the sides. Serve warm or at room temperature. Refrigerate any leftover.

Copyright 2010 Rae Katherine Eighmey. All rights reserved