Post 191 - Blueberry Buckle

I'm not sure if I shared this recipe before, but I made one blueberry and one peach and took it to the hook-in on Thursday.   I hope everyone that tried it liked it.  It's a great versatile recipe and kinda like a coffee cake with fruit.  I make it with blueberries, peaches, apples, have tried blackberries, and I tried strawberries once - lots of variety in this recipe.

BLUEBERRY BUCKLE


TOPPING

1/3 Cup Flour
¼ Cup Butter
½ Cup Sugar
Cinnamon

CAKE

¾ Cup Sugar
¼ Cup Shortening
½ Cup Milk
1 tsp Vanilla
1 Egg
1 ½ Cup Flour
2 tsp Baking Powder
½ Tsp Salt
Approx. 2 cups Blueberries

Topping: Mix together topping until crumbly and set aside.

Cake: Mix together sugar and shortening, add milk, egg, vanilla, then add flour, baking powder, and salt. Stir in blueberries.

BAKE: 375° FOR APPROXIMATELY 35 MINUTES in an 8 x 8 pan
 
Just some things I do -
 
I often double the recipe and bake in a 9 x 13 pan.
For the shortening - the original recipe calls for Crisco solid - I don't like to use that so I just use butter - no problems.
I also add cinnamon to the batter - just cause I love cinnamon
I also cut almost 1/3 to 1/2 of the sugar out of the recipe - in my opinion if the fruit is nice and sweet you do not need all that added sugar.  I left the quantities in the recipe just because that's what it called for!
When I use peaches and they are extra juicy  - i cut down on the milk or sometimes add more flour mixture.  Just wing it!
 
Again - don't forget about Post 188 (August 4) and sign up for the hooked rug give-a-way!
 
Enjoy your weekend!