Blueberry Buckle

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Some of my wedding gifts included recipe books. Recipe books that hold all sorts of yummy, tasty, delicious treats. In one of these wonderful books, I have already discovered a "Dave's Fave."  That recipe came from this book...

I've made this coffee cake a couple times already and David loves it for his breakfast through the work week.  One recipe lasts the entire week perfectly...that is, if you don't have a slice for dessert at dinner one or two nights like we have...  The recipe also states that you can use raspberries, which I'm definitely going to try the next time raspberry season comes around.  In fact, most "berries" would probably turn out pretty well with this recipe.

Try it, try it, try it!  OK, I'll stop chanting now...but, it is really good.

Blueberry Buckle

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup shortening

3/4 cup sugar

1 egg

1/2 cup milk

2 cups fresh or frozen blueberries

1/2 cup all-purpose flour

1/2 cup sugar

1/2 teaspoon ground cinnamon

1/4 cup butter

Preheat oven to 350 degrees.  Grease the bottom and 1/2 inch up the sides of a 9x9x2-inch or 8x8x2-inch baking pan (with Pam); set aside. 

In a medium bowl combine the 2 cups flour, baking powder and salt; set aside.

In a medium mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds.  Add the 3/4 cup sugar.  Beat on medium to high speed until light and fluffy.  Add egg; beat well.  Alternately add flour mixture and milk to beaten egg mixture, beating until smooth after each addition.

Spoon batter into prepared pan.  Sprinkle with blueberries. 

In another bowl combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs; sprinkle over blueberries.  Bake for 50 to 60 minutes or until golden.

Cool slightly; serve warm.

408 calories, 17g total fat (6g saturated fat), 38mg cholesterol, 247mg sodium, 58g carbohydrates, 2g fiber, 5g protein