Blueberry Buckle-A love story

If your mouth doesn't start to water at the thought of eating blueberry buckle fresh out of the oven, there is something wrong with ye. Better yet, take that fantasy and add either some fresh homemade whipped cream or a scoop of vanilla ice cream to take it to another level of delish. Salivating? Ready to make some? Let's go!

This is a recipe that I grew up using over and over again. I was lucky that as a young girl we had blueberry bushes producing heavily each summer on our land. It is still one berry that I need to add to my garden so I can eat one and save one as I pick for my next baking escapade.

 Blueberry Buckle Recipe:

3/4 cup sugar
1/4 cup soft butter
1 egg
1/2 cup milk
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 cups well drained blueberries

Crumb Topping:

1/2 cup sugar ( I used brown sugar but you can use white too)
1/3 cup flour
1/2 tsp. cinnamon
1/4 cup soft butter

Baking Instructions:

Preheat oven to 350 degrees F for a bread loaf pan. Preheat to 375 degrees F if you want to make in a 9" square pan. (Please note the difference in baking times!)

Mix wet ingredients together well first. Then mix in the dry ingredients. Fold in gently the blueberries. Spread batter in a greased and floured pan of your choosing.

Bake loaf pans at 350 degrees for 60-65 min. Bake square pans for 50-55 min. OR until a wooden pick in the center of the cake comes out clean. Serve fresh, warm from oven.