Blueberry Buckle

Blueberry Buckle

`This is an old-fashioned dessert that can be served at lunch or dinner,' writes cookbook author Kirsten Dixon, who remembers her baby sisters' delight when she used to feed it to them.

3/4 cup cold unsalted butter

1 cup sugar

1 egg

2-3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

2 cups fresh blueberries

2 teaspoons lemon juice

1/2 teaspoon ground cardamom

1/2 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour a 9-by-9-by-2-inch baking pan. Cream together 1/2 cup of the butter and 1/2 cup of the sugar until fluffy. Add the egg and continue to beat until blended.

Sift 2 cups of the flour with the baking powder and salt. Add the flour mixture to the butter mixture, alternating with the milk. Pour the batter into the prepared pan. Toss the blueberries lightly in 1/4 cup flour to prevent them from sinking in the batter. Sprinkle the blueberries and lemon juice on top of the batter.

Combine the remaining 1/2 cup sugar, 1/2 cup flour, 1/4 cup butter, cardamom, and chopped pecans together in a food processor or mixer until crumbly. Sprinkle the nut mixture over the blueberries. Bake on the center rack of the oven for 1 hour, or until a toothpick inserted in the center comes out clean. Cut into squares and serve warm.

Makes 8 to 10 servings.