Summer · HarvestGuide.ca

Blueberry Cornmeal Buckle

Ingredients

• Cake: ½ cup butter, softened
• ¾ cup sugar
• 2 eggs
• 1 tsp vanilla
• 1¼ cups all-purpose flour
• ½ cup fine cornmeal
• 2 tsp baking powder + ¼ tsp salt
• ½ cup milk
• 2 cups blueberries
• Crumb: ⅓ cup flour, ⅓ cup sugar, 3 tbsp cold butter, ½ tsp cinnamon

Instructions

1. Heat oven to 175 °C. Butter a 23 cm square pan and line with parchment.
2. Cream butter and sugar until light. Beat in eggs one at a time, then vanilla.
3. Whisk flour, cornmeal, baking powder, and salt. Add to the batter alternately with the milk, mixing just until combined.
4. Toss blueberries with 1 tbsp flour and fold them in gently. Spread into the pan.
5. Rub the crumb ingredients together with your fingers until clumpy; scatter over the top.
6. Bake 45 minutes until golden and a skewer comes out clean. Cool before cutting into squares.

From HarvestGuide.ca — https://harvestguide.ca/recipes/blueberry-cornmeal-buckle-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.