*  Exported from  MasterCook  *

                             Blueberry Buckle

Recipe By     : New York Times Large Type Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Bars And Squares

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           soft margarine
   1      cup           sugar
   1                    egg
     1/2  teaspoon      vanilla
   1 1/3  cups          flour
   1      teaspoon      baking powder
     1/4  teaspoon      salt
     1/3  cup           1% low-fat milk
   2      cups          fresh blueberries -- or frozen
     1/2  teaspoon      ground cardamon -- or more
     1/4  teaspoon      nutmeg

Preheat oven to 375 degrees.
Cream half of margarine and half of sugar. Beat in egg and vanilla.
Combine 1 cup flour, baking powder and salt. Add alternately with milk to
creamed mixture. starting and ending with dry ingredients. Pour into a
greased 9" square baking dish. Yop with blueberries. 
Combine remaining sugar, flour, cardamon and nutmeg. Using a pastry
blender, cut in remaining margarine until the texture of cornmeal. Sprinkle
over blueberries. Bake 40-45 mins. Cool slightly before serving.
Good served with ice cream.

The cardamon gives this a really good and unusal taste.

Source-The new york Times Large print Cookbook
Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com

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NOTES : The cardamon gives this a really good and unusal taste.