New England Blueberry Buckle

You can definitely tell it’s getting cooler here in NH; actually today we had our first frost and some of my plants/herbs in the garden are looking pretty sad and some even died – sad face!

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Yesterday I was looking through a foodie magazine and either I was very hungry at the time or I was just itching to start baking. so I could heat up the house. I swear it had a LIST of things that sounded amazing.

It was SO cold this morning I have already made 2 of the recipes I found one from the magazine and the other from one of the bloggers I follow and it is not even 10 am.

OK so while the blueberry buckle recipe sounded and looked awesome, I honestly have never heard of the term buckle, which when I just googled it; it is a New England based term for a cobbler, crisp etc. I’ve lived here my whole life, I am actually 4th and my children are 5th generation from the same town that I still live in. WHY does it not sound familiar to me?

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I am sharing it with all of you because it was that good and this is worth making; it was very easy and only takes about 30 minutes to bake; it is good warm or at room temperature and is just plain delicious.

Batter

2 cups all-purpose flour
¾ cup sugar
2½ tsp baking powder
¼ tsp salt
1 large egg
¾ cup milk
¼ cup butter, melted
2 cups fresh or frozen blueberries

Topping

½ cup sugar
1/3 cup all-purpose flour
½ tsp cinnamon
¼ cup butter, softened

Preheat oven to 375’

In a large bowl, whisk dry ingredients; flour, sugar, baking powder and salt.

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In another bowl whisk wet ingredients; egg, milk and melted butter until blended.

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Add wet ingredients to the dry ingredients, stir just to combine; fold in blueberries. Transfer to a greased 9-in square baking pan.

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In a small bowl mix sugar, flour and cinnamon; using a fork stir in the softened butter till crumbly. Sprinkle over batter.

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Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Best if you do not over bake. I tend to set my timer for 5 minutes less than what the recipe asks for just to make sure.

Cool on a rack in the pan and serve warm or at room temperature.

Recipe: Taste of Home magazine entered by Dianne van der veen, Plymouth MA

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