Blueberry Buckle – Cindy Leishman

By Admin · June 23, 2010 · Leave a comment

¾ c. sugar

½ c. shortening

1 egg

2 ½ cups all-purpose flour (save 1/2 c. for topping)

2 ½ tsp. baking powder

½ cup milk (add more if batter is too thick)

2 c. blueberries

½ c. sugar

½ tsp. ground cinnamon

¼ c. butter

Oven 350

Beat ¾ c. sugar and shortening till light and fluffy. Add egg; beat well. Stir together 2 cups of the flour, the baking powder, and ¼ tsp. salt. Add flour mixture and milk alternately to beaten mixture. Beat till smooth after each addition. Spread in a greased 8X8X2- inch or 9X9X2-inch baking pan. Top with blueberries. Combine the remaining ½ c. flour, ½ c. sugar and cinamon; cut in butter till crumbly. Sprinkle over blueberries. Bake in a 350 oven for 45-50 minutes. Cut into squares. Serve warm. Makes 1 coffee cake.