Blueberry Buckle

By srumbel

This recipe comes from my very old Betty Crocker Cookbook that I received as shower gift back in 1970. The recipe is listed under Favorite Coffee Cake, and the Blueberry Buckle is a variation. I hope you'll try it! I used fresh blueberries, but spread them out on a rimmed cookie sheet to freeze quickly. This easy trick makes for folding them in a lot easier and also, the batter doesn't turn an unpleasant purple. The topping makes this coffee cake extra special.
from kittyskozykitchen.com

Ingredients

• 2 cups flour
• 3/4 cup sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 cup shortening ( I used softened butter)
• 3/4 cup milk
• 1 egg
• 2 cups blueberries (freeze them first as they are easier to fold in and won't turn the batter purple)
• Topping (below)

Preparation

Step 1

Heat oven to 375 degrees. Grease a round 9" pan, or an 8 x 8" or 9 x 9" square pan.
Blend all ingredients together, except for blueberries and topping. Beat vigorously for 1/2 minute.
Fold in the frozen blueberries and then spread in prepared pan.
Sprinkle topping over batter and bake 45-50 minutes.

Topping

Mix 1/2 cup sugar, 1/3 cup flour, 1/2 teaspoon cinnamon, and 1/4 cup soft butter.