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Blueberry Buckle

Blueberry Buckle
I used to buy baskets of delicious blueberries from a man who had numerous bushes. One of my co-workers gave me this recipe, and it's become a favorite.
9 ServingsPrep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1/4 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh or frozen blueberries
  • TOPPING:
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed

Directions

  • In a bowl, cream the shortening and sugar. Beat in egg; mix well.
  • Combine the flour, baking powder and salt; add alternately to
  • creamed mixture with milk. Fold in blueberries. Pour into a greased
  • 9-in. square baking dish.
  • For topping, combine the sugar, flour and cinnamon; cut in butter
  • until mixture resembles coarse crumbs. Sprinkle over batter. Bake at
  • 350° for 40-45 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before cutting. Serve
  • warm or cooled. Yield: 9 servings.
© Taste of Home 2013

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Blueberry Buckle (continued)

Nutrition Facts: 1 serving (1 piece) equals 354 calories, 12 g fat (5 g saturated fat), 39 mg cholesterol, 286 mg sodium, 58 g carbohydrate, 2 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013