Blueberry Buckle

This doubles as a Sunday brunch coffee cake or a dessert for any occasion.

Ingredients for the cake:

• ¾ cup sugar
• ¼ cup shortening
• 1 large egg
• ¾ cup whole milk
• 2 cups flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 cups blueberries (fresh or frozen)
• Additional shortening and flour to prepare the baking pan

Ingredients for the topping:

• ½ cup sugar
• ⅓ cup flour
• ½ teaspoon cinnamon
• ¼ cup butter

Preheat the oven to 375 degrees.

In a mixing bowl, cream together the sugar and shortening until light and fluffy.

Add the egg and mix until blended. Then add the milk and mix again until blended.

In a separate bowl, sift together the 2 cups flour, baking powder and salt.

Fold the dry mixture into the wet mixture slowly until blended. Fold in the blueberries.

Grease and flour a 9×9 or 8×10 pan. Spread the blueberry batter evenly into the prepared pan.

To make the topping, combine the sugar, flour, and cinnamon.

With a pastry blender or two knives, cut in butter until mixture is crumbly.

Sprinkle over the cake mixture in the pan.

Bake at 375 degrees for 35-40 minutes for an 8×10 pan or 45-50 minutes for an 9×9 pan (until cake tester comes out clean). Other size baking pans may be used – adjust the cooking time accordingly.

Serve warm or cold, plain or with vanilla ice cream or whipped cream.