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Bonus Recipe: Stephanie's "Backyard Funeral" Blueberry Buckle
3/4 cup sugar
1 egg (large)
2 cups flour
2 tsp baking powder (make sure it's current!)
1/2 tsp salt
1/2 cup milk
grated zest of 1 lemon
2 generous cups fresh blueberries.
In a mixer, cream butter, add sugar and beat until light. Add egg and
beat well. Add sifted dry ingredients alternately with milk, beating
until smooth. Fold in lemon zest and blueberries. Pour batter (it's
more like: "scrape batter" because this is very thick dough, almost
like biscuit dough) into greased 9 x 9 x 2 pan (grease with butter)
and sprinkle with crumb topping (recipe below). Bake in 375° oven for
approx. 35 minutes. Cool on wire rack.
Blend together with fork or pastry blender (I just use my finger tips,
like sable-ing for pie crust):
1/4 cup soft butter
1/2 cup sugar
1/3 cup flour
1 tsp cinnamon