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Blueberry Buckle

Total Time

Prep: 15 min. Bake: 1 hour

Makes

9-12 servings

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.

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar, divided
  • 1 large egg, beaten
  • 2-1/2 cups all-purpose flour, divided
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 2 cups fresh or frozen blueberries
  • 2 teaspoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed

Directions

  1. 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.

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