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Blueberry Buckle

Name: Blueberry Buckle
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 9-12 servings.
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

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

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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