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Blueberry buckle

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Ingredients/Components

sugar - 1/2 c
cinnamon - 1/4 tsp
milk - 1/2 c
salt - 1/2 tsp
flour - 1/3 c
butter - 1/4 c
shortening - 1/2 c
all-purpose flour - 2 c
lemon juice - 2 tsp
egg, beaten - 1 item
fresh blueberries - 2 c
baking powder * - 3 tsp

How to make blueberry buckle:

*Sulfate-phosphate (double-action) type. Use 4 teaspoons tartrate or phosphate type.

Sift flour, measure 2 cups and resift 3 times with salt and baking powder. Cream shortening and the 1/2 cup of sugar together. Add egg and beat well. Add sifted dry ingredients and milk alternately, beginning and ending with flour and beating well after each addition. Turn into a plain paper-lined 9-inch square cake pan 3-inches deep.

Add lemon juice to the blueberries and scatter over the batter. Combine the 1/3 cup sugar and the 1/3 cup flour and cinnamon. Add the butter and work together into a crumbly mixture. Sprinkle over top of blueberries. Bake in a moderate oven (350°) for 1 hour. Serve warm or cold. Makes 8 servings.

Recipe categories: Desserts, Cakes, Blueberries.

Rating:

3.8

Average rating: 3.8, total votes: 8

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