Blueberry Buckle

Shannyn, I’ve had this recipe as long as I’ve had you! I used to strap you on in a snuggley and we’d go into the forests of Swan Hills (In our Chevette!) to pick huckleberries! I’d sing to you to warn off the bears and we’d never go far from the car, we didn’t have to, huckleberries were plentiful. Going home I’d think about the buckle I would make. You were too young to eat it then, but you ate a lot of it as a toddler!

Sift together 1/2 cup sugar, 2 cups flour, 2 1/2 teaspoons baking powder, 1/4 teaspoon salt.

In a separate bowl, beat 1 egg, 1/2 cup milk, 1/4 cup melted butter.

Pour liquid into dry ingredients and stir just enough to mix. Spread into greased 10″ cast iron skillet. Cover with berries and 1 Tablespoon (or more) lemon juice. Top with a mixture of 1/2 cup sugar, 1/3 cup flour, heaping 1/2 teaspoon cinnamon, 1/4 melted butter.

Bake 50-60 minutes at 350.

Cool in skillet about 10 minutes.

Needs the topping or can be dry. Blueberries over low heat, heaping TBSP sugar and lemon juice to taste. Cook down about 5 minutes…. or AND add ice cream or whipped cream!!