*  Exported from  MasterCook  *
 
                              Blueberry Buckle
 
 Recipe By     : New York Times Large Type Cookbook
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Bars And Squares
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           soft margarine
    1      cup           sugar
    1                    egg
      1/2  teaspoon      vanilla
    1 1/3  cups          flour
    1      teaspoon      baking powder
      1/4  teaspoon      salt
      1/3  cup           1% low-fat milk
    2      cups          fresh blueberries -- or frozen
      1/2  teaspoon      ground cardamon -- or more
      1/4  teaspoon      nutmeg
 
 Preheat oven to 375 degrees.
 Cream half of margarine and half of sugar. Beat in egg and vanilla.
 Combine 1 cup flour, baking powder and salt. Add alternately with milk to
 creamed mixture. starting and ending with dry ingredients. Pour into a
 greased 9 square baking dish. Yop with blueberries. 
 Combine remaining sugar, flour, cardamon and nutmeg. Using a pastry
 blender, cut in remaining margarine until the texture of cornmeal. Sprinkle
 over blueberries. Bake 40-45 mins. Cool slightly before serving.
 Good served with ice cream.
 
 The cardamon gives this a really good and unusal taste.
 
 Source-The new york Times Large print Cookbook
 Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com
 
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 NOTES : The cardamon gives this a really good and unusal taste.