Blueberry Buckle (Recipe)

Ingredients

Cake:

2 cups fresh or frozen blueberries

1/3 cup milk

1 teaspoon lemon juice

3/4 cup sugar

1/4 cup butter or margarine softened

1 egg

1 1/2 cups all-purpose flour

2 teaspoon baking powder

1/4 teaspoon salt

Glaze:

2 tablespoons butter or margarine

1/4 cup sugar

1 tablespoon lemon juice

Steps

1. To make the cake: Rinse the fresh blueberries.  Discarding any stems or blemished berries.  Or, thaw the frozen blueberries and drain.

2. Preheat the oven to 350°.  Grease an 8x8x2-inch baking dish; set aside.

3. In a glass measuring cup, combine the milk and the 1 teaspoon lemon juice; set aside.

4. In a medium mixing bowl, combine the 3/4 cup sugar, the 1/4 cup softened butter or margarine and the egg.  Beat with an electric mixer on medium speed until smooth.  Continue beating while gradually adding the milk mixture.

5. In a small mixing bowl, stir together the flour, baking powder and salt.  Add the flour mixture to the butter mixture, mixing well.  Gently fold in the berries by hand.

6. Spread the batter in the prepared baking pan.  Bake in the 350° oven about 40 minutes or until a wooden toothpick inserted near the center comes out clean.  Just before the cake is done, prepare the glaze.

7. To make the glaze: In a small saucepan melt the 2 tablespoons butter or margarine.  Stir in the 1/4 cup sugar and the 1 tablespoon lemon juice.  Cook and stir over low heat until the mixture is bubbly.  Remove from heat.

8. When the cake tests done, pour the glaze over the top.  Return the glazed cake to the oven and broil 3 inches from the heat for 1 to 2 minutes or until the glaze bubbles.  Watch carefully to avoid overbrowning.

Tips:

If the butter seems thick, stir in the last portion of the flour by hand.

To make the cake without using the broiler, pour the glaze over the top of the warm cake and return it to the 350° oven for 5 minutes more.

If desired, double the ingredients and bake two cakes at the same time.  Bake the second in an aluminum foil pan.  When the cake has cooled, seal it in a freezer bag and label; freeze.  Thaw and use the cake within 3 to 6 months.