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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

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

  1. Beat sugar and 1/2 C. (125 mL) shortening at medium speed with an electric mixer until fluffy; add egg, beating until blended.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with Blueberry Sauce if desired.