Don't you love the season of fresh and inexpensive produce? Not only is great stuff coming in from our garden (which is the only green part of the yard at the moment--we need rain!!), the farmer's market that sets up just down the street from us has more to offer each week, and the local supermarkets have lots of goodies too. I have about 5 lbs of blueberries in the refrigerator right now! I made this Blueberry Buckle around this time last year, and I think it's about time to whip up some more. If you can legitimately eat cake and fruit for breakfast, why would you not? :) This recipe is from a little church cookbook I have, and it's a good one, though I have cut back on the sugar a little at times.
- 3/4 c. white sugar
- 1/4 c. shortening
- 3/4 c. milk
- 2 c. all-purpose flour
- 2 1/2 tsp. baking powder
- 3/4 tsp. salt
- 2 c. fresh blueberries
- 1/2 c. white sugar
- 1/3 c. all-purpose flour
- 1/2 tsp. ground cinnamon
- 1/4 c. butter, softened
- 1/2 c powdered sugar
- 2 tsp. hot water (+ drops more if needed)
- 1/4 tsp. vanilla
- Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan or 9x13 if doubling.
- Blend flour, sugar, baking powder, salt, shortening, and milk. Beat 30 seconds. Stir in blueberries. Pour into greased pan.
- To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
- Bake at 375 degree F (190 degrees C) for 45-50 minutes, or until a tester comes out clean.
- Let cool, then drizzle with icing.