BLUEBERRY BUCKLE
I think Mom got this from Betty Crocker. When we were kids, my mom only made this once in a while. There was never enough! I double the recipe for potlucks and I always get tons of compliments. It's one of my favorite recipes EVER! It's good warm, but it's best the next day (if you can make it last).
Provided by Andrea Frobel
Categories Fruit Breakfast
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Heat oven to 375F. Grease and flour a 9-inch square metal pan. For a glass pan, turn down the heat to 350F.
- 2. In a large mixing bowl, thoroughly mix 3/4 cup sugar, shortening, and egg. Stir in milk.
- 3. In a separate bowl, blend 2 cups flour, baking powder, and salt. Stir into the the egg mixture. Fold in blueberries.
- 4. Spread batter in pan (batter will be sticky).
- 5. In a small mixing bowl, cut together the remaining flour, sugar, cinnamon and butter until crumbly. Sprinkle onto batter.
- 6. Bake for 45-50 minutes, or until tests done.
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