Here's how our blueberries started last spring:
And this is how they ended up:
Recipe to get from A to Blueberry Buckle:
2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk
1/4 cup shortening
2 cups blueberries (fresh or if they are frozen, thawed and drained)
|Thawing and draining|
Crumb Topping: Mix 1/2 cup sugar, 1/3 cup flour, 1/2 teaspoon cinnamon, and 1/4 cup soft butter.
|One day, I will remember to soften my butter ahead of time...|
Heat oven to 375 degrees. Grease a baking pan 9x9x2 or a layer pan 9x1 1/2. (I actually used an 8x8 glass dish). Blend flour, sugar, baking powder, salt, shortening, milk, and egg. Beat for half a minute. Carefully stir in blueberries.
|Gotta love a recipe that all goes in one bowl!|
Spread in pan and sprinkle crumb topping on the batter. Bake 45-50 minutes or until toothpick comes out clean. (Mine baked for about 55 minutes because it was thicker with the smaller baking dish.)
The house smelled heavenly all afternoon! Perfect for breakfast. Or dessert. Or afternoon tea. Or late-night cravings.