Blueberry Buckle

The forecasters said that our area could see up to a foot of snow by this morning, and I would say that it came pretty close. I wasn't ready to get out of bed, but I love quiet mornings before anyone is up.

A morning ritual is to turn on a string of lights (or two), fix a cup of tea and read Scripture. As daylight began to seep through the low hanging, empty clouds it was obvious that I wasn't the only one up early.

Before heading outside to help shovel the snow and brush of cars, I whipped up and put in the oven a special morning treat; a recipe I hadn't fixed in ages. It turned out well considering I used a pan that was a wee bit smaller than what the recipe called for. But here's a hint: if you cut everything into small pieces you won't feel to guilty for eating two. ::ahem::  Oh, and don't let the title be deceiving - it's a fancy (or otherwise?) way of saying coffeecake.

Blueberry Buckle

Mix:
3/4 c. sugar
1/4 c. soft butter
1 egg

Stir in:
1/2 c. milk (I used almond milk)

Add:
2 c. flour
2 tsp. baking powder
1/2 t. salt
2 c. blueberries

Crumb Topping:
1/2 c. sugar
1 tsp. cinnamon
1/3 c. flour
1/4 c. soft butter


Spread batter in a 9x13 greased pan. Sprinkle crumb mixture on top (I used a fork to mix and slide the crumbs out of the bowl and onto the batter). Bake at 350 degrees for 45-50 minutes.