Blueberry Buckle

• Produce

  • 2 cups Blueberries, fresh or frozen

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Cinnamon
  • 2 1/3 cups Flour
  • 1/2 tsp Salt
  • 1/4 cup Shortening
  • 1 1/4 cup Sugar

• Dairy

  • 1/4 cup Butter
  • 3/4 cup Whole milk

Found on afamilyfeast.com

Ingredients

• ¾ cup sugar
• ¼ cup shortening
• 1 large egg
• ¾ cup whole milk
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 cups blueberries (fresh or frozen)
• Additional shortening and flour to prepare the baking pan
• ½ cup sugar
• ⅓ cup flour
• ½ teaspoon cinnamon
• ¼ cup butter

Directions

• Preheat the oven to 375 degrees.
• 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.
• 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.
• Grease and flour a 9x9 or 8x10 pan. Spread the blueberry batter evenly into the prepared pan.
• 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.
• Bake at 375 degrees for 35-40 minutes for an 8x10 pan or 45-50 minutes for an 9x9 pan (until cake tester comes out clean). Other size baking pans may be used - just adjust the cooking time accordingly.
• Serve warm or cold, plain or with vanilla ice cream or whipped cream.