4th of July Blueberry Buckle

Over the years I've tried my hand at many patriotic desserts using strawberries and blueberries.  This year I came up with a new one, and I hope it will become a favorite, too.  Hope you enjoy.

Blueberry Buckle

Crumble:

•      ½ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup light brown sugar
• ¼ cup old fashioned oats
• ½ teaspoon ground cinnamon
• 4 Tablespoons butter,  cold & cut in small pieces 

Batter:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 Tablespoons butter, softened
• ⅓ cup granulated sugar
• 1 egg
• ½ cup milk
• 1 teaspoon vanilla 

Filling:

•      4 cups blueberries, fresh or frozen
• 1 Tablespoon all-purpose flour
• 2 Tablespoons granulated sugar
• 1 Tablespoon lemon juice  

For Crumble:  Stir together first five ingredients. Using a fork cut in butter pieces. Set crumble mixture aside.

For Batter:  Mix together flour, baking powder, and salt in a small bowl. Set aside. In a mixing bowl combine butter and sugar. Mix with electric mixer. Add egg. Mix together well. To the sugar/butter mixture, add half of the flour mixture, then half the milk, then the remaining flour, and finally the rest of the milk. Mix well on medium speed after each addition. Stir in vanilla.  

For Filling:  Stir together all ingredients in a large bowl. 

Spray a deep dish glass pie pan with non-stick spray. Spread the batter in the bottom.  Add the filling mixture spreading gently to cover the batter.  Top with the crumble mixture.   

Bake at 350ºF for 40 to 45 minutes or until the Blueberry Buckle is browned on top and the filling just begins to bubble around the edges.  

Serve warm or at room temperature.

Serves 8.