The Blueberry Buckle from Down East


two cups of all-purpose flour 1/3 cup of sugar 2 and a half teaspoons of baklava one-fourth teaspoon of salt

At ambient temperature, one big egg 3/4 cup— 2.2% milk quarter cup of melted butter Two cups of blueberries, either frozen or fresh

topping: half a cup of sugar mixed flour 1/3 cup 1.5 milligrams of cinnamon powder Smashed butter, 1/4 cup

Get the oven hot, about 375°. Toss the salt, baking soda, sugar, and flour together in a big basin. In a separate bowl, combine the egg, milk, and melted butter by whisking them together. 

Mix in with the flour mixture until just combined. Once combined, fold in the blueberries. Put into a greased 9-inch square baking dish.

To make the topping, combine the flour, cinnamon, and sugar in a small bowl. Add the melted butter and whisk with a fork until the mixture resembles crumbles. Add to the batter.

Do not overbake; bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Allow the pan to cool on a wire rack. Either warm or room temperature will do.


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