Fresh Blueberry Buckle
Kitchenware Required
- a 9"x9"x2" baking pan
- 3 medium size mixing bowls
- an electric mixer
- a pastry blender
- a wooden spoon
Cook Time
Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: 9 servings
Ingredients
- 2 cups fresh blueberries
- 2 1/2 cups all-purpose flour, (divided)
- 1 egg
- 1 1/4 cup sugar, (divided)
- 1/2 cup shortening
- 1/2 cup milk
- 1/4 cup butter
- 2 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit, and grease the bottom and 1 inch up the sides of your baking pan. Set the greased pan aside.
- In one of your medium size mixing bowls combine 2 cups of the all-purpose flour, the baking powder, and the salt. Set this bowl aside.
- In another medium size mixing bowl beat the shortening for 30 seconds with an electric mixer set to medium speed. Add 3/4 cup of the sugar, and resume beating at medium speed until the mixture is light and fluffy. Add the egg, and beat well. Add the flour mixture and milk (alternately) a bit at a time to this bowl, and beat well after each addition.
- Use a wooden spoon to transfer the batter into your greased baking pan. Sprinkle the fresh blueberries over the batter.
- In your third medium size mixing bowl mix the remaining half cup of sugar, half cup of all-purpose flour, and ground cinnamon together. Use a pastry blender to cut the butter into this mixture until it reaches the consistency of coarse crumbs. Sprinkle this mixture on top of the fresh blueberries.
- Place the pan in your preheated 350 degree oven, and bake the Blueberry Buckle until it is golden in color (approximately 50-60 minutes).
- Allow the cake to cool just a bit before cutting it into 9 squares. Serve your homemade Fresh Blueberry Buckle warm, and enjoy!
| Nutrition Facts | |
|---|---|
| Serving size: 1 square | |
| Calories | 410 |
| Calories from Fat | 162 |
| % Daily Value * | |
| Fat 18 g | 28% |
| Saturated fat 6 g | 30% |
| Unsaturated fat 12 g | |
| Carbohydrates 60 g | 20% |
| Fiber 2 g | 8% |
| Protein 6 g | 12% |
| Cholesterol 40 mg | 13% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
