This blueberry buckle makes a great coffee cake or dessert. I make this at least twice when blueberries are in season.
Ingredients
- white sugar: 0.75 cup
- shortening or butter: 0.25 cup
- egg: 1 piece
- all-purpose flour: 2 cups
- baking powder: 2 tsp
- salt: 0.5 tsp
- milk: 0.5 cup
- blueberries: 2 cups (fresh)
- white sugar: 0.5 cup
- all-purpose flour: 0.33333 cup
- butter: 0.25 cup (softened)
- ground cinnamon: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch pan.
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Cream sugar, shortening, and egg in a large bowl until light and fluffy. Stir together flour, baking powder, and salt in a separate bowl. Add flour mixture to sugar mixture in 2 batches, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Pour into the prepared pan.
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Make topping: Combine sugar, flour, butter, and cinnamon in a bowl; mix with your hands until crumbly. Sprinkle over cake batter.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
