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Blueberry Buckle & Lemon Sauce

BLUEBERRY BUCKLE  – I serve with Lemon Curd (Sauce)

1/4 c. shortening

1/2 c. sugar

1 egg

1 c. flour

1.5 tsp. baking powder

1/2 tsp. salt

1/2 c. milk

2 c. fresh or frozen blueberries

Topping

1/4 c. butter

1/2 c. sugar

1/3 c. flour

1/2 tsp. ground cinnamon

In a medium bowl, cream shortening and sugar.  Beat in egg.  Combine flour, baking powder and salt; add alternately with milk to creamed mixture.  Pour into an ungreased 8″ square baking pan.  Arrange blueberries on top.  In another mixing bowl, cream butter and sugar. Combine flour and cinnamon; add gradually to creamed mixture.  Crumble over blueberries.  Bake at 350º for 35-40 minutes.  Serve with vanilla ice cream and Lemon Curd  YIELD: 8 servings

LEMON CURD (SAUCE)

3/4 c. fresh lemon juice (about 4 lemons)

finely grated peel of 4 lemons

4 eggs, beaten

2 c. sugar

1/2 butter

Combine all ingredients in a large saucepan.  Bring to a boil over medium heat, stirring constantly.  Boil and stir for 2 minutes.  Strain (takes out the small pieces of egg that gets cooked).  Pour into jars; cool.  Store in refrigerator or freezer.  Serve with Blueberry Buckle.  Sauce is great on ice cream and plain pound cakes.  YIELDS: 3 cups

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