Blueberry Buckle
Author says that you should use fresh, dry blueberries because frozen berries or berries that are really wet will make the cake soggy and heavy. Thanks Heather!
Author: Heather Danner
Ingredients
- ¾ c white sugar
- ¼ c shortening
- 1 egg
- ½ c milk
- 2 c all-purpose flour
- 2 t baking powder
- ½ t salt
- 2 c fresh blueberries
- ½ c white sugar
- ⅓ c all-purpose flour
- ½ t ground cinnamon
- ¼ c butter, softened
Instructions
- Preheat oven to 375 degrees.
- Grease an 8 x 8 inch square pan.
- Cream together ¾ c sugar, shortening and egg.
- In a separate bowl, mix together 2 c flour, baking powder and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries.
- Pour into greased pan.
- To make topping combine ½ c sugar, ⅓ c flour, cinnamon and butter. Sprinkle over cake batter.
- Bake for 25-30 minutes.
