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Ingredients
| granulated sugar: 3/4 cup |
| multipurpose shortening: 1/4 cup |
| eggs: 1 |
| 2% milk: 1/2 cup |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| blueberries: 2 cups (fresh) |
| granulated sugar: 1/2 cup |
| all-purpose flour (unsifted): 1/3 cup |
| ground cinnamon: 1/2 tsp |
| salted butter: 1/4 cup (softened) |
Blueberry Buckle
Credit: AllRecipes
User rating:
"I make this at least twice when blueberries are in season. Makes a great coffeecake or dessert."
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Prep Time
min -
Cook Time
min -
Servings
10 serving(s)
Tags
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
- Cream together 3/4 cup sugar, shortening, and egg.
- In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
- To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
- Bake at 375 degree F (190 degrees C) for 25-30 minutes.