Blueberry Buckle

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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