 |
Blackberry Buckle
|
 |
1/2 cup shortening
1 cup sugar, divided
1 egg, beaten
2-1/2 cups all-purpose flour, divided
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blackberries
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
1/4 cup cold butter
In a large mixing bowl, cream the shortening and 1/2 cup sugar until light and
fluffy. Add the egg and mix well. Combine 2 cups flour, baking powder and salt;
add to the creamed mixture alternately with the milk, beating well after each
addition. Spread into a greased 9-in. square baking dish. Toss the blackberries
with lemon juice; sprinkle over batter. In a small bowl, combine the cinnamon and
remaining sugar and flour; cut in the butter until mixture resembles coarse
crumbs. Sprinkle over berries. Bake, uncovered, at 350° for 45-50 minutes
or until a toothpick inserted near the center comes out clean. Refrigerate
|
Printed from tasteofhome.com Aug 28, 2008Copyright Reiman Media Group, Inc © 2008 |