Blueberry Buckle

This doubles as a Sunday brunch coffee cake or a dessert for any occasion.

Ingredients for the cake:

  • ¾ cup sugar
  • ¼ cup shortening
  • 1 large egg
  • ¾ cup whole milk
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups blueberries (fresh or frozen)
  • Additional shortening and flour to prepare the baking pan

Ingredients for the topping:

  • ½ cup sugar
  • ⅓ cup flour
  • ½ teaspoon cinnamon
  • ¼ 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 9×9 or 8×10 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 for an 8×10 pan or 45-50 minutes for an 9×9 pan (until cake tester comes out clean). Other size baking pans may be used – adjust the cooking time accordingly.

Serve warm or cold, plain or with vanilla ice cream or whipped cream.

Quantities are limited.
Order early to reserve your wild blueberries!