Blueberry Buckle with Lemon Sauce |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 9 |
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Ingredients:
2 cup(s) all-purpose flour |
1/3 cup(s) sugar |
2 teaspoon(s) baking powder |
1/4 teaspoon(s) salt |
1 egg |
1/2 cup(s) 2% milk |
1/2 cup(s) butter, melted |
2 cup(s) fresh or frozen blueberries, thawed |
1/2 cup(s) sugar |
1/3 cup(s) all-purpose flour |
1/2 teaspoon(s) ground cinnamon |
1/4 cup(s) cold butter, cubed |
1/3 cup(s) sugar |
1 tablespoon(s) cornstarch |
1 teaspoon(s) grated lemon peel |
1 cup(s) water |
1 tablespoon(s) butter |
1 tablespoon(s) lemon juice |
Directions:
1. • In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg, milk and butter; add to dry ingredients just until moistened. Spread into a greased 8-in. square baking dish. Top with blueberries.
2. • For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberries.
3. • Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted near the center comes out clean.
4. • In a small saucepan, combine the sugar, cornstarch and lemon peel; gradually stir in water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and lemon juice. Serve warm with buckle.
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