Blueberry Buckle

This is the perfect Sunday morning breakfast cake – not too sweet, and loaded with New Jersey blueberries. It’s a quick cake to throw together, and feeds a crowd of 8 to 10. 

• 3/4 cup granulated sugar
• 1/4 cup shortening
• 1 large egg
• 3/4 cup whole milk
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups blueberries

The topping:

• 1/2 cup granulated sugar
• 1/3 cup flour
• 1/2 teaspoon cinnamon
• 1/4 cup butter, cut into small pieces

1. Preheat oven to 375º, grease and flour an 8″ x 8″ baking dish.
2. In a large bowl, cream the sugar and shortening until light and fluffy. Add the egg, followed by the milk, until well combined.
3. In a medium bowl, sift flour, baking powder, and salt. Add to the wet ingredients, then fold in blueberries. Pour batter into prepared pan.
4. For the topping, combine the sugar, flour, cinnamon, and butter in a bowl, use a fork to cut in the butter until the mixture is crumbly. Sprinkle over the batter and bake for 45 to 50 minutes, testing with a toothpick.

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