It's blueberry picking time for those of us living in the right parts of the country. As a child I reluctantly used to go picking in the summer to make some spending money, but now I find it very relaxing to get out there amongst the rows and rows of berries. Especially with some good company . . . to eat, enjoy the sun and anticipate the desserts that will come.
So . . . from the bushes to the plates, in no time, since the base and the crumbs are the same mix . . .QUICK BLUEBERRY STREUSEL
2 cups flour
1 cup sugar
3/4 cup butter or marg. (room temp)
Mix with pastry blender until well blended, but crumbly. Put 1 1/4 cups aside for topping. To the original mix, add:
2 tsp baking powder
1/2 tsp baking soda
1 egg beaten with fork in meas. cup, then filled to 1 cup with buttermilk
Mix baking powder and soda into dry ingredients, then add egg and buttermilk.
Spread into greased 10"round, 9x9 or 9x13 pan. Sprinkle with 2 cups blueberries and crumb mixture. Squeeze crumbs a bit as you drop them by handfuls.
Bake in upper part of oven, at 375F for 35 - 45 min. Cool or serve warm with ice cream.
2 cups flour
1 cup sugar
3/4 cup butter or marg. (room temp)
Mix with pastry blender until well blended, but crumbly. Put 1 1/4 cups aside for topping. To the original mix, add:
2 tsp baking powder
1/2 tsp baking soda
1 egg beaten with fork in meas. cup, then filled to 1 cup with buttermilk
Mix baking powder and soda into dry ingredients, then add egg and buttermilk.
Spread into greased 10"round, 9x9 or 9x13 pan. Sprinkle with 2 cups blueberries and crumb mixture. Squeeze crumbs a bit as you drop them by handfuls.
Bake in upper part of oven, at 375F for 35 - 45 min. Cool or serve warm with ice cream.
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