Monday, May 16, 2011

Blueberry Buckle

I was looking through my freezer to see what I could use up to free up some space. I found a package of blueberries I froze last summer and found this recipe for Blueberry Buckle on The kids kept picking at the leftover bits until it was all gone.

3/4 cup white sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
  1. Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan. (I think I'll try an 8 x 11 pan next time.)
  2. Cream together 3/4 cup sugar, shortening, and egg.
  3. 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. (The batter was pretty thick and didn't pour--I spooned it into the pan.)
  4. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter. (I also added some oatmeal to the topping.)
  5. Bake at 375 degree F (190 degrees C) for 25-30 minutes. (This took longer than 30 minutes to bake--probably about 40-45 minutes, and the very center was still a bit doughy.)

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