Recipe is adapted from a Better Home & Gardens 11th edition recipe.
Yield: 9 servings
2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup shortening
3/4 cup sugar
1/2 cup milk
2 cups fresh or frozen blueberries
1/2 cup flour
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 cup butter
- Grease bottom and 1/2 inch up the sides of a 9x9x2 inch or 8x8x2 inch baking pan; set aside.
- Combine 2 cups flour, baking powder and salt.
- In another mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds.
- Add 3/4 cup sugar. Beat on medium-high speed till light and fluffy.
- Add egg; beat well.
- Add dry mixture and milk alternately to beaten egg mixture, beating till smooth after each addition.
- Spoon batter into prepared pan. Sprinkle with blueberries.
- Combine 1/2 cup flour, 1/2 cup sugar and cinnamon. Cut in butter till mixture resembles course crumbs. Sprinkle over blueberries.
- Bake in 350 F oven for 50-60 minutes or till golden. Serve warm.
Raspberry Buckle: prepare as above, except substitute fresh or frozen red raspberries for the blueberries.
My review of the recipe: I love this coffee cake. I can’t wait until summer when blueberries and raspberries are fresh just so I can make this cake. A break from pies too. But I make it year round with berries that I froze during summer.