Saturday, July 9, 2011

Blueberry Buckle

Serves 6
3/4 cup Splenda
1/4 cup Brummel & Brown Butter
1 egg
1/2 cup fat free milk
2 cups all-purpose flour
2 tsp baking powder
1/2 teaspoon salt
1 small container fresh blueberries

For Topping:
1/2 cup Splenda
1/3 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 cup Brummel & Bown

Preheat oven to 375 degrees F. Grease one 8x8 inch pan or I use a 9" spring form bag.     
  1. Cream together 3/4 cup sugar, shortening, and egg.
  2. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased pan.
  3. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Using a fork, mix together until it become crumbly. Sprinkle on top of cake batter.
 Bake at 375 degrees for 25-30 minutes.
The Lineman's Wife

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