Recipe: Blueberry Buckle



The likelihood of a recipe from the 1940s going wrong is very low.  Ingredients are simple and already on hand.  No fancy tools are required.  And it turns out perfect every time.  I found the recipe in the Better Homes and Gardens New Baking Book. 

I actually used frozen mixed berries for the picture above and it was great, but you can't go wrong using only blueberries either.

2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen blueberries

Topping:
1/2 cup flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter

I use a 9x9 silicone baking pan for this recipe.  Once it's cooled you can just pop it out and slice it.  If you want it while it's still warm, just slice it in the pan.

Preheat oven to 350.   Grease the bottom and 1/2 inch up the sides of a 9x9 or 8x8 baking pan.   
In a large bowl combine 2 cups flour, powder and salt.

Beat shortening with an electric mixer then add the 3/4 cup sugar until light and fluffy.  Add egg and beat well.   Alternate adding flour mixture and milk to egg mixture beating until smooth.    Spoon batter into the pan.  Sprinkle with berries (frozen berries are just fine, I promise). 

Combine 1/2 cup flour, 1/2 cup sugar and cinnamon.  Cut in butter until it is coarse crumbs (I use two knives).  Sprinkle over berries.  Bake 50 to 60 minutes or until golden.