Buckle Up For This Blueberry Treat!

I fell like this is going to be one of our family favorites. Since we are down to three people in the house, I am considering getting small loaf pans and make several of these. Then cool, wrap up and put into freezer for later.

Just think, you could be having blueberry crumble in the middle of December. Now that will chase some of the wintertime BLUEs away.

BLUEBERRY BUCKLE

INGREDIENTS

For the cake:

  • 3/4 cup sugar
  • 1/4 cup shortening
  • 1 large egg
  • 3/4 cup whole milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups blueberries (fresh or frozen)
    Additional shortening and flour to prepare the baking pan

For the topping

  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter

Directions:

To Make the Cake

  1. Preheat the oven to 375 degrees.
  2. In a mixing bowl, cream together the sugar and shortening until light and fluffy.
  3. Add the egg and mix until blended. Then add the milk and mix again until blended.
  4. In a separate bowl, sift together the 2 cups flour, baking powder and salt.
  5. Fold the dry mixture into the wet mixture slowly until blended.
  6. Fold in the blueberries.
  7. Grease and flour a 9×9 or 8×10 pan.

Spread the blueberry batter evenly into the prepared pan.

To Make the Topping

  1. Combine the sugar, flour, and cinnamon.
  2. With a pastry blender or two knives, cut in butter until mixture is crumbly.
  3. Sprinkle over the cake mixture in the pan.
  4. 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).

Quick Tip: Bake this in a 9 inch Spring Form pan. Slice into thin wedges and top with a dollop of Cool-whip or whipped cream.

Photo and recipe courtesy of Martha and Jack at  A Family Feast.

 

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