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February 19, 2009 By Holly

Blueberry Buckle

1/2 c. flour plus 1 1/2 c. separated
1/2 c. light brown sugar
2 T. sugar plus 2/3 c. separated
1/4 t. cinnamon
1/8 t. salt plus 1/2 t. separated
4 T. unsalted butter, cut into 8 pieces plus 10 T. separated
1 1/2 t. baking powder
1/2 t. lemon zest
1 1/2 t. vanilla
2 eggs
1 pt. fresh blueberries (frozen are too moist, do not use frozen)

Streusel topping: In a food processor, combine 1/2 c. flour, 1/2 c. light brown sugar, 2 T. sugar and 1/8 t. salt. Add in 4 T. butter cut into eight pieces one piece at a time. Blend until mixture is crumbly.

In a small bowl, blend together 1 1/2 c. flour and 1 1/2 t. baking powder. In a large bowl or mixer, combine 10 T. butter, 2/3 c. sugar, 1/2 t. salt and 1/2 t. lemon zest until creamy. Add in eggs one at a time. Blend until light and fluffy. Add in vanilla. Slowly blend in flour/ baking powder mixture. With spatula, gently fold in blueberries.

Pour blueberry mixture into a well greased 9 X 9 X 2 inch baking dish. Sprinkle with streusel topping. Bake at 350 degrees for 55 minutes or until deep golden brown.

May serve with vanilla bean ice cream or as a breakfast coffee cake.

Groceries
flour
light brown sugar
sugar
cinnamon
salt
unsalted butter
baking powder
lemon
vanilla
eggs
blueberries

Approximate Cost: $5.20

Filed Under: Breakfast, Dessert, Uncategorized

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Why the NAME?

I believe that Martha in the Bible learned to sit at Jesus’ feet by the time she spoke that Jesus is the Resurrection and the Life when Lazarus lay in the tomb. She was still very much Martha, though. So she learned to put the pre in preparation in her home.

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