Blackberry buckle
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Margarine |
| ½ | cup | Sugar |
| 1 | Egg -- beaten | |
| 1 | cup | All-purpose flour |
| 1½ | teaspoon | Baking powder |
| ½ | cup | Sugar |
| ¼ | cup | Margarine |
| ⅛ | teaspoon | Salt |
| ⅓ | cup | Milk |
| 1 | teaspoon | Vanilla extract |
| 2 | cups | Blackberries -- sweetened |
| ⅓ | cup | Flour |
| ½ | teaspoon | Cinnamon |
Directions
CRUMB TOPPING
* Frozen blackberries can be used as long as they are drained partially.
1. Cream margarine and sugar together. Add well-beaten egg and mix together thoroughly. 2. Sift flour, baking powder and salt together; add to creamed mixture alternately with milk and vanilla. 3. Pour batter into greased and floured 8 x 8-inch pan. Cover with blackberries. Sprinkle crumb topping over blackberries. 4. Bake at 375 degrees for 45 minutes or until done. May be served with whipped cream.
* For topping: Cream margarine and sugar, stir in flour and cinnamon until mixture is crumbly.
Recipe By : Jo Anne Merrill From: Marjorie Scofield Date: 05-12-95 (159) Fido: Cooking