Blueberry Buckle
Author: 
 
Author says that you should use fresh, dry blueberries because frozen berries or berries that are really wet will make the cake soggy and heavy. Thanks Heather!
Ingredients
  • ¾ c white sugar
  • ¼ c shortening
  • 1 egg
  • ½ c milk
  • 2 c all-purpose flour
  • 2 t baking powder
  • ½ t salt
  • 2 c fresh blueberries
  • ½ c white sugar
  • ⅓ c all-purpose flour
  • ½ t ground cinnamon
  • ¼ c butter, softened
Instructions
  1. Preheat oven to 375 degrees.
  2. Grease an 8 x 8 inch square pan.
  3. Cream together ¾ c sugar, shortening and egg.
  4. In a separate bowl, mix together 2 c flour, baking powder and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries.
  5. Pour into greased pan.
  6. To make topping combine ½ c sugar, ⅓ c flour, cinnamon and butter. Sprinkle over cake batter.
  7. Bake for 25-30 minutes.
Recipe by Mt Airy Orchards at https://mtairyorchards.com/blueberry-buckle/