Blueberry Buckle- A farm favorite from our recipe book.
¾ cup sugar
¼ cup shortening (or 4 Tbs. soft butter)
½ cup milk
2 cups flour
2 teas. baking powder
½ teas. salt
2 cups blueberries (1 pint)
1 egg
Crumb topping:
½ cup sugar
1/3 cup flour
½ teas. cinnamon
¼ cup butter
Grease and lightly flour 9 in. square pan. Wash and drain berries and set aside to dry. In large bowl mix sugar, shortening (4 Tbs. soft butter can be substituted), and egg thoroughly. Stir in milk. In small bowl, sift flour, baking powder, and salt. Mix into large bowl with other ingredients. Fold in berries carefully (if still moist, toss in dab of flour). Spread mixture into prepared pan. Prepare topping by simply cutting butter into dry ingredients, then dabble over berry mixture. Bake at 375˚ for 45-50 min. until toothpick inserted in center comes out clean. When cooled, cut into 3 in. squares. Yields 9.
¼ cup shortening (or 4 Tbs. soft butter)
½ cup milk
2 cups flour
2 teas. baking powder
½ teas. salt
2 cups blueberries (1 pint)
1 egg
Crumb topping:
½ cup sugar
1/3 cup flour
½ teas. cinnamon
¼ cup butter
Grease and lightly flour 9 in. square pan. Wash and drain berries and set aside to dry. In large bowl mix sugar, shortening (4 Tbs. soft butter can be substituted), and egg thoroughly. Stir in milk. In small bowl, sift flour, baking powder, and salt. Mix into large bowl with other ingredients. Fold in berries carefully (if still moist, toss in dab of flour). Spread mixture into prepared pan. Prepare topping by simply cutting butter into dry ingredients, then dabble over berry mixture. Bake at 375˚ for 45-50 min. until toothpick inserted in center comes out clean. When cooled, cut into 3 in. squares. Yields 9.
