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Name: Blueberry Buckle
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 10
Cuisine: not set
Ingredients: 3/4 cup Sugar; 1/4 cup Shortening; 1 large Egg; 3/4 cup Whole milk; 2 cups Flour; 2 teaspoons Baking powder; 1/2 teaspoon Salt; 2 cups Blueberries fresh or frozen; 1/2 cup Sugar; 1/3 cup Flour; 1/2 teaspoon Cinnamon; 1/4 cup Butter

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INGREDIENTS

3/4 cup Sugar
1/4 cup Shortening
1 large Egg
3/4 cup Whole milk
2 cups Flour
2 teaspoons Baking powder
1/2 teaspoon Salt
2 cups Blueberries ; fresh or frozen
1/2 cup Sugar
1/3 cup Flour
1/2 teaspoon Cinnamon
1/4 cup Butter

INSTRUCTIONS

Preheat the oven to 375 degrees.

In a mixing bowl, cream together the sugar and shortening until light and fluffy. Add the egg and mix until blended. Then add the milk and mix again until blended.

In a separate bowl, sift together the 2 cups flour, baking powder and salt. Fold the dry mixture into the wet mixture slowly until blended. Fold in the blueberries.

Grease and flour a 9x9 or 8x10 pan, Spread the blueberry batter evenly into the prepared pan.

To make the topping, combine the sugar, flour and cinnamon. With a pastry blender or two knives, cut in butter until mixture is crumbly. Sprinkle over the cake mixture in the pan.

Bake at 375 degrees for 35-40 minutes or an 8x10 pan or 40-45 minutes for a 9x9 pan (until cake comes out clean).

NOTES

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Blueberry Buckle

3/4 cup Sugar
1/4 cup Shortening
1 large Egg
3/4 cup Whole milk
2 cups Flour
2 teaspoons Baking powder
1/2 teaspoon Salt
2 cups Blueberries fresh or frozen
1/2 cup Sugar
1/3 cup Flour
1/2 teaspoon Cinnamon
1/4 cup Butter

Preheat the oven to 375 degrees.

In a mixing bowl, cream together the sugar and shortening until light and fluffy.  Add the egg and mix until blended.  Then add the milk and mix again until blended.

In a separate bowl, sift together the 2 cups flour, baking powder and salt.  Fold the dry mixture into the wet mixture slowly until blended.  Fold in the blueberries.

Grease and flour a 9x9 or 8x10 pan,  Spread the blueberry batter evenly into the prepared pan.

To make the topping, combine the sugar, flour and cinnamon.  With a pastry blender or two knives, cut in butter until mixture is crumbly.  Sprinkle over the cake mixture in the pan.

Bake at 375 degrees for 35-40 minutes or an 8x10 pan or 40-45 minutes for a 9x9 pan (until cake comes out clean).

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Nutrition

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Serving Size: 1 Serving (139g)
Recipe Makes: 10 Servings

Calories: 246
Calories from Fat: 80 (33%)

Amt Per Serving		% DV

	Total Fat 8.9g	12 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.7g
Cholesterol 36.1mg		11 %
Sodium 7035mg		243 %
Potassium 93.5mg		2 %
Total Carbohydrate 42.5g		12 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 41g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 246

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