Thursday, May 19, 2011

Blueberry Buckle

I felt like baking tonight. Don't know why but I did... And I had fresh, beautiful blueberries... what to make, what to make... then I thought of Blueberry Buckle. A Buckle is an old-fashion term for a type of cake made in a single layer with berries added to the batter. Usually made with blueberries (but you can switch out raspberries, blackberries or boysenberries...), the topping is similar to a streusel, which gives it a "buckled" or crumpled appearance. This is so delicious, perfect for fresh berry season. I brought some to my in-laws immediately to share. I'd share with you too!

Blueberry Buckle
  • 2  cups  AP flour
  • 2 & 1/2  tsp  baking powder
  • 1/4  tsp salt
  • 1/2  cup  shortening
  • 3/4  cup  sugar
  • 1    egg
  • 1/2  cup  milk
  • 1 & 1/2  cups  fresh (or frozen) blueberries
  • 1/2  cup  AP flour
  • 1/2  cup  sugar
  • 1/2  tsp cinnamon
  • 1/4  cup  butter 
Grease an 8x8x2-inch baking pan; set aside. In a medium bowl combine the 2 cups flour, baking powder, & salt; set aside.
In a medium mixing bowl beat shortening on medium speed for 30 seconds. Add the 3/4 cup sugar. Beat on medium to high speed until light & fluffy. Add egg; beat well. Add flour mixture & milk alternately to egg mixture, beating until smooth after each addition.
Spoon batter into prepared pan. Sprinkle with blueberries. In another bowl combine the 1/2 cup flour, the 1/2 cup sugar, & cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; sprinkle over blueberries. Bake in a 350 degree F oven for 50 to 60 minutes or until golden. Serve warm. 
*Lishie tip- Again, if you do not have a pastry blender, just use a fork! Unless you bake tons like I do, you don't really need one but it's a great gadget to have. And it's pretty inexpensive.

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