"I wonder what it would be like to live in a world where it was always June." ~ L. M. Montgomery JUNEBERRY BUCKLE ~ Retro and wonderful ... once ripened you must beat the birds for this sought after summer treasure (blueberries may be substituted). _______ 1/2 cup unsalted butter 1/2 cup sugar 1 large organic egg 2 cups flour 2 1/2 tsp. baking powder 1/4 tsp. salt 1/2 cup milk 2 cup ripe Juneberries plus 1 Tbsp. flour Cinnamon Crumbs 1/2 cup sugar 1/2 cup flour 1/2 tsp. cinnamon 1/4 cup room temperature unsalted butter Preheat oven yo 350-degrees. Thoroughly grease an 11 1/2 x 7 x 1 1/2-inch pan. Cream butter and sugar; add egg and mix well. Sift flour, baking powder and salt; add to creamed mixture alternately with milk. Sprinkle Juneberries with flour and gently fold into batter. Pour into prepared pan. Top with Cinnamon Crumbs and bake 45-50 minutes or until tester comes out clean. Cut in squares and serve warm with whipped cream. (8-10 servings) Cinnamon crumbs : Comb...
( musings of a 'HO-HUM HOUSEWIFE' )