Blueberry Buckle
3/4 c. sugar
1/2 c. shortening
1 egg
2 1/2 c. flour
2 1/2 t. baking powder
1/4 t. salt
1/2 c. milk
2 c fresh or frozen blueberries
1/2 c sugar
1/2 t. ground cinnamon
1/4 c. butter or margarine
Preheat oven to 350.
Beat 3/4 c sugar and shortening until light and fluffy. Add egg; beat well. Stir together 2 c of the flour, the baking powder and 1/4 t. salt.
Add flour mixture and milk alternately to beaten mixture. Beat until smooth after each addition. Spread in greased 8x8x2 or 9x9x2 baking pan. Top with blueberries. Combine the remaining 1/2 c. flour, 1/2 c. sugar and cinnamon; cut in butter or margarine til crumbly. Sprinkle over blueberries.
Bake in 350 oven for 45-50 minutes.** Cut into squares. Serve Warm. Makes one cake.
**In my own oven, it takes at the very least 50+ minutes, so you may watch to start checking at 45 mins until the center is set. Oven temps vary greatly (as most of us find out the hard way. *G*)
3/4 c. sugar
1/2 c. shortening
1 egg
2 1/2 c. flour
2 1/2 t. baking powder
1/4 t. salt
1/2 c. milk
2 c fresh or frozen blueberries
1/2 c sugar
1/2 t. ground cinnamon
1/4 c. butter or margarine
Preheat oven to 350.
Beat 3/4 c sugar and shortening until light and fluffy. Add egg; beat well. Stir together 2 c of the flour, the baking powder and 1/4 t. salt.
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Add flour mixture and milk alternately to beaten mixture. Beat until smooth after each addition. Spread in greased 8x8x2 or 9x9x2 baking pan. Top with blueberries. Combine the remaining 1/2 c. flour, 1/2 c. sugar and cinnamon; cut in butter or margarine til crumbly. Sprinkle over blueberries.
Bake in 350 oven for 45-50 minutes.** Cut into squares. Serve Warm. Makes one cake.
**In my own oven, it takes at the very least 50+ minutes, so you may watch to start checking at 45 mins until the center is set. Oven temps vary greatly (as most of us find out the hard way. *G*)