Blueberry Buckle

Blueberry Buckle is a great dessert dish to bring to the office or a dinner party. It stores at room temperature and reheats nicely in the oven at 350 degrees-F in 10 minutes.

Servings: 12

1 cup skim milk
1 egg
2 cups fresh blueberries
1/4 cup (1/2 stick) butter, softened, additional for pan greasing

1-1/4 cups granulated sugar, divided
1/4 cup shortening
1/2 tsp. salt
2-1/3 cups all-purpose flour, divided, additional pan coating
2 tsp. baking powder
1/2 tsp. ground cinnamon

Prepare batter
Preheat the oven to 375 degrees-F. In a large mixing bowl, cream 3/4 cup sugar and the shortening. Add the egg and milk, and mix to combine. In a separate bowl, mix 2 cups flour, salt, and baking powder. Add the dry ingredients to the egg mixture. Add the blueberries, stir to combine, and set aside.

Prepare topping
In a separate bowl, use a fork to combine the butter, remaining 1/2 cup sugar, remaining 1/3 cup flour, and cinnamon, and set aside.

Bake buckle
Grease a 9-inch x 9-inch baking dish with the additional butter and coat with flour. Pour the batter into the pan. Spread the sugar-butter topping over the batter. Bake for 45 minutes or until top is browned and an inserted toothpick comes out clean.

Let rest for 15 minutes before cutting and serving.

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