Blueberry
Buckle
Ingredients
½ cup
shortening
¾ cup
sugar
1
egg
2
cups sifted all-purpose flour
2½
teaspoons baking powder
¼ teaspoon
salt
½ cup
milk
2
cups fresh blueberries
½ cup
sugar
½ cup
sifted all-purpose flour
½ teaspoon
ground cinnamon
¼ cup
butter or margarine
Method
1.
Thoroughly cream shortening and ¾ cup
sugar.
2.
Add egg and beat till light and fluffy.
3.
Sift together 2 cups flour, baking
powder, and salt.
4.
Add to cream mixture alternately with
milk.
5.
Spread in greased 11x7x1½ inch pan.
6.
Top with berries.
7.
Mix ½ cup sugar, ½ cup flour, and
cinnamon; cut in butter till crumbly; sprinkle over berries.
8.
Bake at 350° for 45 minutes.
9.
Cut in squares. Serve warm.
Blueberry Buckle was made and prepared by
Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Recipe
was taken from Better Homes And Garden New CookBook, the chapter on “Quick
Breads”, page 48 of the Third Printing, 1970.
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Shirley-Ann Pearman
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