Monday, May 31, 2010

Blueberry Buckle

Oh, I just wanted to say before you snarl up your nose after seeing the shortening in the picture and think I'm totally gross, you would never know how many things actually have shortening in them. So my point is, unless you want to eat fresh fruit, then don't be a shortening snob, LOL!
I hope everyone is having a wonderful Memorial Day! We've had a fantastic time with my in-laws. We took the kids' to ride the paddle boats at the lake and they loved it! Unfortunately the baby just started running a fever, I'm thinking the ear infection from last week is back! Everybody else went to the flea market. I was sitting here thinking, I'm alone (baby is napping) what shall I do since this is a rarity for me! Of course-BAKE!! What else can I do besides worrying over the baby, I will bake my worries away :-) So I had some fresh blueberries calling my name in the fridge. I only used 1 cup in the recipe, b/c the kids' would have a fit if I used them all. They LOVE fresh fruit and their Momma likes it in desserts :) It was very weird not to have any little helpers around! I found this recipe on I haven't tried it before, but rarley there's a dessert I don't like :)

Cream 3/4 cup sugar with shortening and egg

Mix together flour, baking powder and salt. Stir into creamed mixture, alternating with milk.
Mixture will be thick; Stir in blueberries.
*Full recipe will be at the bottom*
Mix topping ingredients in a bowl, use 2 knives or a pastry blender (which I really love!) keep chopping away at it till it looks like this:

Put crumbly mixture on top of dish


3/4 cup white sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
Cream together 3/4 cup sugar, shortening, and egg.
In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
Bake at 375 degree F (190 degrees C) for 25-30 minutes.

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