This recipe comes from another old newspaper clipping. Wish I’d had it when the blueberries were fresh. It doesn’t matter though. I’ve got plenty in the freezer. How about you?
Double Blueberry Buckle
Cake
¼ cup butter or margarine
¾ cup sugar
1 egg
1 tablespoon lemon juice
1 teaspoon grated lemon rind
2 cups sifted all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
1 cup blueberries
Blueberry Topping
¼ cup sugar
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
¼ cup water
1 teaspoon lemon juice
1 cup blueberries
To make cake, cream butter and ¾ cup sugar until light and fluffy. Beat in egg, 1 tablespoon lemon juice and rind. Add sifted dry ingredients alternately with milk. Gently fold in 1 cup blueberries. Spread dough into greased and floured 9-inch square pan. Bake in preheated 375-degree oven 25 to 35 minutes or until toothpick inserted in center comes out clean.
To make topping, in small saucepan, combine all topping ingredients, reserving ½ cup blueberries; cook, stirring, until thickened. Spread hot topping over warm cake. Use reserved blueberries for top decorations.
Makes 8 servings.
