Aunt Joan's Blueberry Buckle
Patricia @ ButterYum
One of the things I most look forward to during the holidays is sharing yummy food with loved ones, and this Blueberry Buckle that our Aunt Joan brings to family gatherings is one of my favorites. Bursting with juicy blueberries and finished with a cinnamon sugar crumb topping, my mouth waters just thinking about it. Great served for breakfast, afternoon snack, or dessert - no adornment needed. I should mention it stays moist for days if refrigerated in an airtight container, but you may not need to worry about that once your family tastes it.
Items used to make this recipe:
(affiliate links)
professional cake pan https://amzn.to/3WoSFvk
hand mixer https://amzn.to/3sVbIA4
Aunt Joan's Blueberry Buckle
makes one 9x13 pan
Ingredients
Cake:
3/4 cup sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2-3 cups blueberries
Crumb Topping:
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter
dash of fine salt
Directions
Preheat oven to 375F and butter a 9x13 professional cake pan.
Make the cake batter by creaming together the sugar and shortening; gradually add eggs and milk.
Sift together the flour, baking powder, and salt; add to batter.
Stir in blueberries and pour batter into prepared pan.
In a small bowl, combine topping ingredients and sprinkle on top of cake batter.
Bake for 60 minutes.
Cool completely before serving.