Blueberry Buckle Recipe

Name: Blueberry Buckle
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6-8 servings
Ingredients: 3/4 cup (175 mL) sugar; 3/4 cup (175 mL) Crisco® All-Vegetable Shortening, divided; 1 large egg; 2 1/2 cups (625 mL) Robin Hood® Original All Purpose Flour, divided; 2 tsp (10 mL) baking powder; 1 tsp (5 mL) salt, divided; 3/4 cup (175 mL) milk; 1 1/2 tsp (7 mL) vanilla extract, divided; 2 cups (500 mL) fresh blueberries; 1/2 cup (125 mL) firmly packed light brown sugar; 2 tsp (10 mL) milk; Blueberry Sauce

Ingredients

3/4 cup (175 mL) sugar
3/4 cup (175 mL) Crisco® All-Vegetable Shortening, divided
1 large egg
2 1/2 cups (625 mL) Robin Hood® Original All Purpose Flour, divided
2 tsp (10 mL) baking powder
1 tsp (5 mL) salt, divided
3/4 cup (175 mL) milk
1 1/2 tsp (7 mL) vanilla extract, divided
2 cups (500 mL) fresh blueberries
1/2 cup (125 mL) firmly packed light brown sugar
2 tsp (10 mL) milk
Blueberry Sauce

	PREP TIME 15m	COOK TIME 45m	TOTAL TIME 1h
YIELD 6-8 servings

Instructions

Beat sugar and 1/2 cup (125 mL) shortening at medium speed with an electric mixer until fluffy; add egg, beating until blended.
Combine 2 cups (500 mL) flour, 2 teaspoons (10 mL) baking powder, and 1/2 teaspoon (2 mL) salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture.
Beat at low speed just until blended after each addition.
Stir in 1/2 teaspoon (2 mL) vanilla; fold in blueberries.
Pour batter into a greased 9" (2.5 L) square pan.
Combine brown sugar, remaining 1/2 cup (125 mL) flour, and remaining 1/2 teaspoon (2 mL) salt; cut in remaining 1/4 cup (50 mL) shortening with a pastry blender or fork until mixture is crumbly.
Stir together 2 teaspoons (10 mL) milk and remaining 1 teaspoon (5 mL) vanilla; stir into brown sugar mixture.
Sprinkle over blueberry mixture in pan.
Bake at 375° (190°C) for 40 to 45 minutes or until a wooden pick inserted in centre comes out clean.
Cool in pan on a wire rack.
Serve with Blueberry Sauce if desired.