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Blueberry Buckle

 Blueberry Buckle
Here in western Pennsylvania, we always have an abundance of juicy, delicious blueberries in the summertime. I like to use them most often in this old-fashioned dessert. It's my family's favorite - and mine, too, since it's tasty as well as easy to make. I always freeze some berries with this recipe in mind.
9-12 ServingsPrep: 15 min. Bake: 1 hour

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar, divided
  • 1 egg, beaten
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour, divided
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh or frozen blueberries
  • 2 teaspoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed

Directions

  • In a bowl, cream shortening and 1/2 cup sugar. Add egg and mix well.
  • Combine 2 cups flour, baking powder and salt; add to creamed mixture
  • alternately with the milk. Spread into a greased 9-in. square baking
  • pan. Toss blueberries with lemon juice; sprinkle over batter. In a
  • small bowl, combine cinnamon and remaining sugar and flour; cut in
  • butter until mixture is the size of peas. Sprinkle over berries.
  • Bake at 350° for 60-65 minutes. Yield: 9-12 servings.
Nutritional Facts: 1 serving (1 piece) equals 293 calories, 13 g fat (5 g saturated fat), 29 mg cholesterol, 231 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.