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This blueberry buckle makes a great coffee cake or dessert. I make this at least twice when blueberries are in season.
Ingredients
Topping
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, softened
- ½ teaspoon ground cinnamon
- 3/4 cup white sugar
- 1/4 cup shortening or butter
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups fresh blueberries
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8×8-inch pan.
Step 2
Cream sugar, shortening, and egg in a large bowl until light and fluffy. Stir together flour, baking powder, and salt in a separate bowl. Add flour mixture to sugar mixture in 2 batches, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Pour into the prepared pan.
Step 3
Make topping: Combine sugar, flour, butter, and cinnamon in a bowl; mix with your hands until crumbly. Sprinkle over cake batter.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 320 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat5g | 23% |
| Cholesterol32mg | 11% |
| Sodium259mg | 11% |
| Total Carbohydrate52g | 19% |
| Dietary Fiber2g | 5% |
| Total Sugars29g | |
| Protein4g | |
| Vitamin C3mg | 14% |
| Calcium80mg | 6% |
| Iron2mg | 9% |
| Potassium81mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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