Blueberry Buckle

Recipe from

Oxmoor House


1/4 cup shortening
1 3/4 cups sugar, divided
1 egg
1/2 cup milk
2 2/3 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 teaspoon ground cinnamon
1/2 cup butter or margarine


Cream shortening in a medium mixing bowl; add 3/4 cup sugar and egg, beating well. Add milk, and beat well. Combine 2 cups flour, baking powder, and salt; add to creamed mixture, mixing well. Fold in blueberries. Spread mixture into a greased and floured 13- x 9- x 2 - inch baking pan.

Combine remaining sugar, flour, and cinnamon in a small mixing bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle over blueberry mixture in pan. Bake at 375° for 45 minutes. Cool. Cut into squares to serve.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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