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BLUEBERRY BUCKLE

1/4 cup unsalted butter
1/2 cup flour
1/2 cup sugar
1/2 teaspoon ground cinnamon

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup unsalted butter (half a stick)
l large egg
1/2 cup milk
grated rind from one lemon
2 cups blueberries

For topping, combine butter, flour, sugar and cinnamon until crumbly.

In a small bowl, combine the flour, baking powder and salt.

In a large bowl, cream the butter and sugar, add the egg and the
lemon rind. Add the flour mixture and the milk alternately. The
dough will be very stiff and you may have to add a little more
milk. Stir in the blueberries. Spread the batter into the prepared,
buttered pan, either one 13" x 9" or two 8" x 8", sprinkle with
the topping and bake in pre-heated.

375 degree oven on the middle rack for about 30 to 35 minutes.
Test for doneness by inserting wooden toothpick in the middle.
When done, toothpick will come out dry.

Freezes well.

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