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Blueberry Buckle |
"I make this as a minimum twice while blueberries are in season. Makes a superb coffeecake or dessert."
Ingredients :
- 3/four cup white sugar
- 1/four cup shortening
- 1 egg
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- half teaspoon salt
- 2 cups fresh blueberries
- half of cup white sugar
- 1/three cup all-purpose flour
- half of teaspoon ground cinnamon
- 1/four cup butter, softened
Instructions :
Prep : | Cook : 10M | Ready in : |
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- Preheat oven to 375 stages F (one hundred ninety levels C). Grease one 8x8 inch pan.
- Cream together three/four cup sugar, shortening, and egg.
- In a separate bowl blend together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
- To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
- Bake at 375 diploma F (190 ranges C) for 25-half-hour.
Notes :
- Reynolds® Aluminum foil may be used to preserve meals wet, cook dinner it evenly, and make easy-up less complicated.
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