Blueberry Buckle Recipe

Prep Time:
15 minutes

Cook Time:
40 to 45 minutes

Servings:
6 to 8 servings

Prep Time:
15 minutes

Cook Time:
40 to 45 minutes

Servings:
6 to 8 servings

Blueberry Buckle Recipe

INGREDIENTS

Blueberry Buckle

³/₄ C. (175 mL) sugar
³/₄ C. (175 mL) Crisco^® All-Vegetable Shortening, divided
1 large egg
2 ¹/₂ C. (625 mL) all-purpose flour, divided
2 tsp. (10 mL) baking powder
1 tsp. (5 mL) salt, divided
³/₄ C. (175 mL) milk
1 ¹/₂ tsp. (7 mL) pure vanilla extract, divided
2 C. (500 mL) fresh blueberries
¹/₂ C. (125 mL) firmly packed light brown sugar
2 tsp. (10 mL) milk
Blueberry sauce

DIRECTIONS

Beat sugar and ¹/₂ C. (125 mL) shortening at medium speed with an electric mixer until fluffy; add egg, beating until blended.
Combine 2 C. (500 mL) flour, 2 tsp. (10 mL) baking powder, and ¹/₂ tsp. (2 mL) salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in ¹/₂ tsp. (2 mL) vanilla; fold in blueberries. Pour batter into a greased 9″ (2.5 L) square pan.
Combine brown sugar, remaining ¹/₂ C. (125 mL) flour, and remaining ¹/₂ tsp. (2 mL) salt; cut in remaining ¹/₄ C. (50 mL) shortening with a pastry blender or fork until mixture is crumbly. Stir together 2 tsp. (10 mL) milk and remaining 1 tsp. (5 mL) vanilla; stir into brown sugar mixture. Sprinkle over blueberry mixture in pan.
Bake at 375° (190°C) for 40 to 45 minutes or until a wooden pick inserted in centre comes out clean. Cool in pan on a wire rack.
Serve with Blueberry Sauce if desired.