Berry Buckle Recipe

BY MARGI LENGA KAHN

Ingredients:

8 cups blueberries, fresh or frozen

1 cup flour

ADVERTISEMENT
New Mt. Sinai Cemetery advertisement

1 cup sugar

1 teaspoon baking powder

1 egg

5 tablespoons oil, preferably canola or olive

Directions:

Preheat the oven to 350 degrees

Place the fruit in an even layer in an 8×8-inch baking pan.

Stir the flour, sugar and baking powder together with the egg until it becomes crumbly. Sprinkle it over the berries.

Drizzle the oil over the crumbs as evenly as possible. It’s ok to miss a few spots.

Bake the Buckle until bubbly and golden brown, about 30-40 minutes. Serve warm or cold.

The Buckle can be prepared early in the day and reheated before serving in a warm oven.

Tidbits:

Defrost foods in the refrigerator and not on the counter top.

Store leftover foods in the refrigerator as soon as possible.

Taste foods while cooking, but no double-dipping with the tasting spoon.