Blueberry Buckle

Original Recipe from Better Homes and Gardens New Cookbook

This is one of my favorite things to do with blueberries.  Perfect summer treat or breakfast--moist cake, blueberries, and a crunchy topping.

Cake Layer
2 cups flour
2 1/2 tsp baking powder
1/2 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen blueberries

Topping
1/2 cup flour
1/2 cup sugar
1/2 tsp cinnamon
1/4 cup butter or margarine


Heat oven to 350 degrees.  Grease bottom and sides of 9x9 or 8x8 square pan.

Cake:  Beat shortening with electric mixer on medium speed for 30 seconds.  Add sugar and beat until fluffy.  Add egg and beat well.  In a separate bowl, mix together flour and baking powder.  Alternate addition of dry ingredients and milk to shortening mixture, beating until smooth after each addition.  Batter will be thick.

Topping:  Combine flour, sugar, and cinnamon.  Cut in butter until mixture resembles coarse crumbs.

Spoon cake batter into prepared pan.  Sprinkle blueberries over top.  Press berries into the batter slightly.  Sprinkle topping over the blueberries.

Bake for 50-60 minutes until golden.  Serve warm.


Tips and Hints
*You can make this with any kind of berries, fresh or frozen.  Thaw frozen berries before using in this recipe.  *I like this best served warm.  After the original serving, heat individual portions in the microwave for 20-30 seconds.