---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Blueberry Buckle
 Categories: Inn recipes, Cheesecakes
      Yield: 1 servings
 
      4 tb Butter; softened
    3/4 c  Sugar
      1    Egg
      2 c  Flour
      2 ts Baking powder
    1/2 ts Salt
    1/2 c  Milk
      2 c  Blueberries
           Fresh or defrosted frozen
           Glaze:
    1/2 c  Confectioner's sugar
      2 ts Butter; softened
    1/2 ts Grated orange or lemon peel
  1 1/2 tb Milk
 
  Cream butter and sugar. Add egg and beat well. Sift
  together flour, baking powder, and salt. Add dry
  ingredients to creamed mixture alternating with milk. Beat
  until smooth. Fold in berries. Spread batter in greased
  9"x9" pan. Bake at 350 degrees for 40-45 min. or until
  coffee cake tests done. Cool for 10 minutes. Remove to wire
  rack. Combine glaze ingredients - gradually adding milk
  until glaze is of spreading consistency; drizzle over the
  top of the warm coffee cake.JM.
  
  Baked goods can be frozen and stored for several months and
  taste as fresh as the day they were made--wrap them in
  freezer paper and then put them in heavy plastic freezer
  bags. Expel all the air from the bag before you seal it.
  It's the air in the bag that gives food "freezer" taste.
  Since we named our inn Blueberry Hill, we planted thirty
  blueberry bushes in our garden, feature blueberries in our
  decorating, and serve blueberry specialties on our
  breakfast menu. This coffee cake is one of our guests
  favorite. Blueberry Hill Bed & Breakfast
 
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