Blueberry Buckle

* Exported from MasterCook *

Blueberry Buckle

Recipe By : New York Times Large Type Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Bars And Squares

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup soft margarine
1 cup sugar
1 egg
1/2 teaspoon vanilla
1 1/3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup 1% low-fat milk
2 cups fresh blueberries -- or frozen
1/2 teaspoon ground cardamon -- or more
1/4 teaspoon 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

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