Blueberry Buckle II

Cuisine, July 1984

1 1⁄2 hours — 12 Servings

Ingredients

1⁄2	cup	plus 2 tablespoons unsalted butter (softened)
1⁄2	cup	light brown sugar (packed)
2 1⁄4	cup	plus 1/3 cup all-purpose flour
1	teaspoon	ground cinnamon
4	tablespoon	unsalted butter (cold and cut up)
3⁄4	cup	granulated sugar
2		eggs
1	tablespoon	baking powder
1	teaspoon	salt
1	cup	milk
4	cup	fresh blueberries (picked over, rinsed, patted dry)
1	tablespoon	fresh lemon juice

Instructions

Heat oven to 350°F. Butter a 13" x 9" x 2" baking pan, using the 2 tablespoons softened butter.

Stir together brown sugar, the 1/3 cup flour, and the cinnamon in small bowl until blended; cut in the 4 tablespoons cold butter with pastry blender or two knives until mixture is crumbly. Set aside.

Beaten 1/2 cup softened butter and the granulated sugar in large bowl until light and fluffy; add eggs, one at a time, beating well after each addition. Sift together the 2-1/4 cups flour, the baking powder, and salt onto sheet of waxed paper or into bowl; add to egg mixture alternately with the milk, beginning and ending with flour mixture. Beat until smooth. Spoon batter into prepared pan.

Toss blueberries gently with the lemon juice; spread evenly over batter. Sprinkle brown sugar mixture evenly over berries. Bake until edges of cake have shrunk slightly from sides of pan, and wooden pick inserted in center is withdrawn clean, about 45 minutes. Remove to wire rack to cool to room temperature; cut into squares to serve.