This was a snack that was sitting on my grandparent’s counter when we arrived last Friday. I had to sneak a bite because it was right before dinner, but once I sampled it I knew I would be hooked until I got the recipe. Here it is for your viewing and sampling pleasure. While I haven’t had a chance to make it myself, I think I’ll plan to substitute the butter ingredient for blueberry Chobani yogurt 🙂 Greek yogurt addition is always a plus!
Recipe stemming from Nancy’s Junior League of Pasadena The California Heritage Cookbook
¼ cup butter, softened (could sub in Chobani Blueberry Yogurt!)
¾ cup granulated sugar
1.5 cups sifted flour
2 tsp baking powder
½ tsp salt
½ cup milk
2 cups fresh blueberries (frozen berries, thawed and drained, may be substituted)
Chobani has recently come out with 16oz sized Greek Yogurt flavors, perfect for baking, smoothies, or eating on its own!
½ cup granulated sugar (Nancy substitute brown sugar, which actually allowed for a moister topping)
1/3 cup flour
½ tsp cinnamon
¼ cup butter, cut up
In order to prepare topping, in a small bowl mix together sugar, flour, and cinnamon. With 2 knives or a pastry blender, cut the already cut-up butter into the sugar mixture until it resembles coarse meal.
Now for the overall dough…In a large bowl, cream together the butter and sugar until fluffy. Blend egg into creamed mixture. In another bowl, sift together the dry ingredients. Add flour mixture alternatively with milk to creamed mixture, beating after each addition. Now if you have one of those fancy standing mixers, you luck out and don’t have to stop after every addition. You can just let it keep on going. Gently fold the blueberries into batter. Pour batter into a greased and floured 8×8” square pan. Sprinkle evenly with crumb topping. Bake in preheated oven at 375F for 40-45 minutes until a toothpick inserted in the center comes out clean. Place pan on a rack and cool.
Serving ideas: cut into squares and serve warm with a tad bit of frozen yogurt, ice cream, or whipped cream for a luscious dessert, or even breakfast item. If serving size weren’t an issue and I wouldn’t have to deal with the consequences, I would personally just take a large glass of milk along with a fork and enjoy the buckle right there.