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Blueberry Buckle

Reviewed: Jun. 19, 2013
I followed the recipe the only thing I did differently was switch the white sugar for brown sugar, I used the 2 cups of flour and had no problem blending it, patted it down in an 8x8 pan took about 40 mins to cook.I did find the cake a little drier than I would like. I didn't mix the blueberries but floured them then added on top of the batter and pushed in carefully so not to mush them..the fruit stayed on the top with the delicious topping and was very moist on top, so maybe I will cut back on the cooking time next try, hubby loved it.
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