Blueberry Buckle

Cake mix

Place in food processor:

• ¾ USA cup (6 oz) butter or soft margarine
• ½ USA cup (4 oz) castor sugar
  cream in until light and fluffy

Add:

• 1 egg
  to mixture and beat.

Add:

• ¼ teaspoon salt
• 2½ teaspoons baking powder
• 2 USA cups (8 oz) plain flour (or self-raising and leave out the baking powder)
• ½ USA cup (4 fl oz) milk
  and beat until smooth.

Place half of mixture in a ring mould (bundt pan).

Dust together:

• 1 USA cup of blueberies
• 2 Tablespoons flour

Sprinkle on mixture in ring mould and top up with remaining mixture.

Topping

Place in food processor:

• ½ USA cup (2 oz) flour
• ½ USA cup (4 oz) sugar
• ¼ USA cup (2 oz) butter or soft margarine
• ½ teaspoon ground cinnamon
  and rub in until it forms crumbs.

Sprinkle:

• topping
• 1 USA cup of blueberies
  over the mix.

Place in fan oven at 155 °C (325 °F) for 45 min. (+ 10 if necessary)

Bon appetit

Millie Moffatt, Salida, Colorado

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