or 1 hour or until buckle tests done when tested with
Blueberry mixture:
Preheat the oven to 375 degrees F.
Mix the sugar, shortening, and egg.
Stir in the milk.
Mix the cups flour, baking powder, and salt.
Add the flour mixture to the sugar mixture.
Fold in the blueberries.
Pour into a 9-by-9 inch pan.
Crumb Mixture:
Combine all of the crumb ingredients.
Spread on top of the blueberry mixture.
Bake the whole thing for 45-50 minutes.
ut clean.
Let the buckle cool for 10 minutes, then
he prepared baking dish. Pour blueberry batter over apples.
Mix
toothpick inserted into the buckle comes out clean, about 35
40 to 45 minutes. Cool buckle on a wire rack.
Sprinkle over Buckle.
Bake 1 hour and 20 minutes at 350\u00b0. Serve warm.
Some like a little milk with it.
oarse crumbs, then sprinkle over blueberry mixture.
Bake 45 to
Cream 1/4 cup butter and 3/4 cup sugar in a large mixing bowl. Add beaten egg and stir in mixture of 2 cups of flour, baking powder and salt alternately with milk, beating until smooth.
Fold in blueberries.
Spread evenly into a 9-inch square baking pan. Combine remaining 1/4 cup butter, 1/2 cup sugar, 1/3 cup flour and cinnamon in a small mixing bowl.
Mix until crumbly.
Sprinkle over blueberry layer.
Bake at 375\u00b0 for 35 minutes.
Yields 9 servings.
Serve with milk.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Cream the sugar and margarine together in a mixing bowl. Stir in the eggs, one at a time, beating thoroughly after each. Stir in the vanilla and flour, and mix well. Spread the batter over the prepared baking sheet to form a rectangle. Use a knife to mark off 12 squares. Use a spoon to make a small well in each square. Place 1 tablespoon pie filling in each well.
Bake in preheated oven until top is light brown, about 25 minutes. Cool on pan, and cut into 12 ...
Mix flour, sugar, margarine and nuts together.
Press into greased 9 x 13-inch pan.
Bake at 325\u00b0 for 15 minutes or until brown.
Cool.
Beat eggs, then blend in sugar and cracker crumbs.
Add nuts and vanilla.
Spread in 8 x 8-inch pan.
Bake 25 minutes at 350\u00b0. When cool, top with 1 can of blueberry pie filling and spread Cool Whip on top.
emaining coconut oil with the blueberry puree, marzipan, sugar, 1 tbsp
Set aside.
Whisk together blueberry puree, vanilla extract and buttermilk
Blueberry and White Chocolate Whipped Cream:<
r overnight.
For the blueberry sauce, combine sugar and 1
To make the blueberry meringue, preheat oven to 250\
Each bread will be spread with two different of jams.
Firstly, sread the bread with peanut butter while the other bread will be spread with blueberry jam.
Then, toast them in 'Pocket Sandwich' (or you also can toast the bread first then spread them with peanut butter and blueberry jam).
o set.
For the blueberry sauce: put the blueberries, sugar
Blend blueberry syrup and Equal(R) into yogurt. Then beat the whipping cream until stiff. Fold whipped cream and then blueberries into yogurt. Spoon yogurt filling into pie crust.
Place in freezer for 2 hours, and then keep chilled in refrigerator for 30 to 60 minutes before serving.