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Blueberry Buckle & Torte - Alice Kuhar's Recipes

1/2 cup butter or margarine, divided
1 cup sugar, divided
1 teaspoon vanilla
1 egg, beaten
1-1/3 cups sifted flour, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
2 cups blueberries, washed
1/2 teaspoon cinnamon
Cream 1 /4 cup butter, 1 /2 cup sugar and vanilla until light and fluffy. Add beaten egg. Sift together 1 cup flour, baking powder and salt.. Add dry ingredients alternately with milk to creamed mixture. Pour into a greased 5 x 10 x 2-inch baking pan. Cover with blueberries. Combine remaining sugar, flour, cinnamon and butter or margarine. Blend together with a fork to make crumb topping; sprinkle over blueberries. Bake at 375 degrees for 40-45 minutes until dessert is lightly browned.

Crust Ingredients:
24 graham crackers
3 /4 cup sugar
1/4 cup plus 2-tablespoons butter, melted

Filling Ingredients:
2 (8 oz.) pkgs. cream cheese, at room temperature,
4 eggs, beaten, 1 cup sugar.
Topping: 2 cans blueberry pie filling

Topping Ingredients:
2 cans blueberry pie filling
Crush graham crackers and add sugar and melted butter; mix. Press into a 9x13 inch pan. Mix eggs and sugar together and add to soft cream cheese; blend well. Spread over crumb mixture. Blake 20 minutes in 375 degree oven. Cool dessert. When cool, spread pie filling over top. Refrigerate and serve with ice cream or top with whipped cream.

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