Blueberry Buckle--perfect for summer
This is from my Better homes and Gardens cookbook (breast cancer awareness version). The original recipe calls for shortening, but I found I like to use butter because it has more flavor to it. The original also uses a 9x9 pan, but I have never been able to get it cooked through the center, even after adding 15+ minutes cook time. I made it this time in a 13x9 and it was prefect, in 45 minutes.
2 cups all purpose flour
2 1/2 tsp. baking powder
1/4 tsp salt
1/2 cup softened butter or shortening
3/4 cup sugar
1 egg
1/2 cup milk
1 pint fresh blueberries rinsed and towel dried (using frozen in my experience is not good, it will not cook right leaving a mushy center)
For crumb topping:
1/2 cup all purpose flour
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup cold butter cubed
Grease a 13x9 glass pan and set oven to 350. Mix 2 cups flour, baking powder and salt, set aside.
In another bowl beat the 1/2 cup butter with an electric mixer 30 seconds. Add the 3/4 cup sugar and beat until light and fluffy. Add egg, beat well. Alternately add the flour mixture and milk, beating until smooth after each addition.
Spoon batter into prepared pan. Batter will be very thick. Sprinkle with the blueberries.
In another small bowl, mix the ingredients for the crumb topping, then use a pastry blender or your fingers to make coarse crumbs. Sprinkle this over the blueberries.
Bake in a 350 oven for 45 minutes. Serve warm with Reddi-whip, if desired. Also excellent as a coffee cake.
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