Blueberry Buckle

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Ingredients

  • For the cake
  • 3/4 cup sugar
  • 1/4 cup shortening
  • 1 large egg
  • 3/4 cup whole milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups blueberries (fresh or frozen)
  • Additional shortening and flour to prepare the baking pan
  • For the topping
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter

Instructions

  1. Preheat the oven to 375 degrees.
  2. In a mixing bowl, cream together the sugar and shortening until light and fluffy. Add the egg and mix until blended. Then add the milk and mix again until blended.
  3. In a separate bowl, sift together the 2 cups flour, baking powder and salt. Fold the dry mixture into the wet mixture slowly until blended. Fold in the blueberries.
  4. Grease and flour a 9×9 or 8×10 pan. Spread the blueberry batter evenly into the prepared pan.
  5. To make the topping, combine the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in butter until mixture is crumbly. Sprinkle over the cake mixture in the pan.
  6. Bake at 375 degrees for 35-40 minutes for an 8×10 pan or 45-50 minutes for an 9×9 pan (until cake tester comes out clean). Other size baking pans may be used – just adjust the cooking time accordingly.
  7. Serve warm or cold, plain or with vanilla ice cream or whipped cream.

recipe adapted >>>>>  here

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