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
Fresh
1 cup skim milk
1 egg
2 cups fresh blueberries
1/4 cup (1/2 stick) butter, softened, additional for pan greasing
Pantry
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.
Serve
Let rest for 15 minutes before cutting and serving.
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