Warm blueberry buckle is like a big hug from Mom. Juicy blueberries are mixed into a light, moist buttery cake, topped with cinnamon scented crumbs. This is comfort food at its finest.
Think of it as a coffee cake, but it does have a bit of healthy fruit in there. I know this is a stretch, but can we all agree it's a way to get more antioxidants into our diets? Humor me.
Serve it for dessert or as a snack with a nice hot cup of coffee. I recommend that you take the extra time to zap it in the microwave when you snack on it the next day, if it lasts that long.
Blueberry Buckle
3/4 cup sugar
1/4 cup shortening (I used butter flavored Crisco)
1 egg
1/2 cup milk
2 cups all-purpose flour
2 t baking powder
1/2 t salt
2 cups fresh blueberries
1/2 cup sugar
1/3 cup flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened (I used less)
1/4 cup shortening (I used butter flavored Crisco)
1 egg
1/2 cup milk
2 cups all-purpose flour
2 t baking powder
1/2 t salt
2 cups fresh blueberries
1/2 cup sugar
1/3 cup flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened (I used less)
1. Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
2. Cream together 3/4 cup sugar, shortening, and egg. Sift into the bowl 2 cups flour, baking powder, and salt. Stir in blueberries. Pour into greased 8x8 inch pan.
3. To make topping, combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
2. Cream together 3/4 cup sugar, shortening, and egg. Sift into the bowl 2 cups flour, baking powder, and salt. Stir in blueberries. Pour into greased 8x8 inch pan.
3. To make topping, combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
4. Bake at 375 degrees F (190 degrees C) for 30 - 40 minutes until a toothpick inserted in the center comes out clean.
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