Pretty Darn Good Blueberry Buckle

Blue Berry Buckle 

I wanted to share this recipe with you all and this is definitely for the blueberry lover’s. If you love blueberry muffins you will love this.

Recipe:

I changed up some things 

(9 – 12 servings)

Cake

• 2 3/4 cups ”JIFFY” Baking Mix

• 2 cups fresh or frozen blueberries (Preferably fresh blueberries but frozen work just as well)
• 1 Egg
• 1 can (14 oz.) sweetened condensed milk
• 1 tsp. lemon Juice
• 3/4 cup cold/hard, not room temp margarine or butter ( why cold because it gives it a crunchier texture, I always go with butter)
• 1 tsp Vanilla extract
•  3/4 cup of Sour Cream
•  4 tsp Fine graduated sugar

Topping

• 1/2 cup ”JIFFY” Baking Mix

• 1 cup brown sugar, firmly packed
• 2 1/2 Tbsp. Room temp margarine or butter ( for the topping you want this Margarine or butter to be room temp “soft” so that is mixes well for a good topping)
• 1 cup nuts, chopped any kind you prefer
•  two dashes of nutmeg (  just 1 dash or two do not use more than 1 tsp use good judgement)

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Preheat oven to 325°F.  Grease a 9” pan.

For cake, combine blueberries,egg, milk and lemon juice,Sugar and sour cream in a mixing bowl mix together by hand or with an egg beater.  In separate bowl, cut margarine or butter into baking mix until crumbly.  Stir in blueberry mixture. Dont worry about if the butter or margarine is in chunks after mixing you want that  Spread into pan.  For topping, combine baking mix and brown sugar.  Cut in margarine or butter until crumbly.  Add nuts and the dash of nutmeg.  Sprinkle over blueberry mixture.  Bake on 325 Degrees F, for about 60 – 65 minutes or until lightly browned. Check it out after 35 mins, poke the center with a butter knife, if the knife is wet or runny it needs to stay in longer.  Serve warm/ or cold with whipped cream or ice cream (optional). Be prepared to have a glass of milk/dessert wine on the side be prepared lol milk goes great with this or a good dessert wine 

Dietary Photo of ingredients of the Jiffy Corn Mix