Blueberry Buckle

          

I make this at least twice when blueberries are in season. Makes a great coffeecake or dessert.

Original recipe makes 1 -8×8 inch cake

Ingredients

3/4 cup white sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease one 8×8 inch pan.
  2. Cream together 3/4 cup sugar, shortening, and egg.
  3. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8×8 inch pan.
  4. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
  5. Bake at 375 degree F (190 degrees C) for 25-30 minutes.

Nutrition

Calories: 319 kcal
Carbohydrates: 52.4 g
Cholesterol: 34 mg
Fat: 10.8 g
Fiber: 1.5 g
Protein: 4.3 g
Sodium: 259 mg