You can help the Blueberry Festival by making pans of Blueberry Buckle for the Ice Cream booth! Please bring them on Friday or Saturday morning. Here is the recipe:

Blueberry Buckle (sometimes known as Blueberry Crunch)

Makes one 1/2 sheet cake pan (disposable shallow foil pan)

3 ½ cups flour
¼ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup sugar
½ lb. (2 sticks) margarine or butter
1 egg
2 cans of blueberry pie filling (standard 21oz. cans)

Mix the first six ingredients as for a pie crust. Beat the egg well and toss throughout the mixture with a fork. Spread half of the mixture in the pan and press down well. Spread the pie filling over the mixture in the pan and sprinkle the rest of the mixture on top.

Bake at 350° for around 45 minutes, checking after 30 minutes. The buckle should be light brown in color when done.