Sunday is brunch day. Yesterday I made this blueberry buckle & green chili egg casserole; both of which make great leftovers. I’d never made, or have had, for that matter, blueberry buckle before. It was light & not overly sweet.

Ingredients:

• 1/4 cup butter, at room temperature
• 3/4 granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 2 cups flour
• 2 tsps baking powder
• 1/2 tsp salt
• Dash of cinnamon
• 1/2 cup milk
• 1/3 cup sour cream
• 2 cups fresh blueberries

For the crumb topping:

• 1/4 cup butter, at room temperature
• 1/2 cup brown sugar
• 1/3 cup flour
• 1/2 tsp flour

Preparation:

Spray a 9×9 pan with nonstick spray; set aside. Preheat oven to 350 degrees.

Cream together the butter & sugar until light. Add in the egg & vanilla extract; beat well.

Add the dry ingredients, alternating with the milk. Mix in the sour cream & fold in the blueberries. Pour into pan.

Assemble the crumb topping by mixing together with a fork. Sprinkle topping over batter.

Bake for 45-50 minutes until top is golden brown & toothpick inserted into middle comes clean.

Recipe adapted from: http://www.geniuskitchen.com