Try this Blueberry Buckle recipe, or contribute your own.
Suggest a better descriptionPreheat 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 NOTES : The cardamon gives this a really good and unusal taste. Recipe by: New York Times Large Type Cookbook Posted to MC-Recipe Digest V1 #654 by Bob & Carol Floyd
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Serving Size: 1 Serving (174g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 657 | ||
Calories from Fat: 146 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 35.2mg | 11 % | |
Sodium 249.1mg | 9 % | |
Potassium 56.6mg | 1 % | |
Total Carbohydrate 126g | 37 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 125g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 657
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