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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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On my recipe card it says Barb's 1972. So here you go, a wonderful wild blueberry Buckle from Barb's time in Ontaria, before the move to B.C. and before blackberries became our favourites to explore. We like it because it's so easy to make, and, when blueberries are in season, it is a great one for Sunday Brunch in our house. Thanks Barb! Ingredients:
1/3 cup sugar |
2 tablespoons soft shortening |
1 small egg |
1/4 cup milk |
3/4 cup sifted flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 cup well drained blueberries (fresh or frozen, also, i add extra blueberries!) |
1/4 cup sugar |
3 tablespoons flour |
1/4 teaspoon cinnamon |
2 tablespoons soft butter |
Directions:
1. Heat oven to 375 degrees F.
2. Mix thoroughly sugar, shortening, egg.
3. Stir in milk.
4. Sift together and stir in flour, baking powder and salt.
5. Blend in berries.
6. Spread in greased and floured 9x5x3 pan.
7. Sprinkle with crumb topping.
8. Bake 45-50 minutes until toothpick stuck in center comes out clean.
9. Serve warm with ice cream or whipping cream.
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