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Page 10 · column 6 of 6 · from the scan, no model involved
Blueberry Buckle 2 cups sifted all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup butter, softened 3/4 cup sugar legg 1/2 cup milk 2 cups fresh unsweetened blueberries Topping: 1/2 cup sugar 1/3 cup sifted all-purpose flour 1/4 cup butter, softened 1/2 teaspoon cinnamon Generously butter an 8 x 8-inch baking pan. Sift together flour, baking powder and salt. Cream butter and sugar together; add egg and beat well. Gradually add flour alternately with milk, mixing well after each addition. Fold in berries; pour batter evenly into pan. For topping, combine all ingredients and blend well with fork. Distribute mixture evenly over batter. Bake in 375 degrees F. oven for 35 to 40 minutes or until golden brown and when toothpick inserted in center comes ouW clean. Serve warm with sweetenecP whipped cream. Makes: 8 servings. Berry Frost Makes 1 serving. 3/4 cup fresh blueberries 1/2 cup unflavored low-fat yogurt 1/4 cup skim milk 1 tsp. sugar See BLUEBERRIES, M3
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