www.BlueHarvestFarms.com
985-809-9967 • HWY 21 • Covington
Blueberry Buckle
From Kim after visiting the farm Saturday, June 14th.
"We had a wonderful time and will definitely be back, probably in July (unless the kids eat all we picked sooner - LOL). This recipe is fabulous, so easy to make, and melts in your mouth. My husband woke up to this one this morning for Father's Day."
3/4 cup white sugar 1/4 cup shortening 1 egg* 1/2 cup milk 1/2 cup sour cream 2 cups all-purpose flour 2 teaspoons baking powder |
1/2 teaspoon salt 2 cups fresh blueberries 1/2 cup white sugar (brown's ok) 1/3 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 cup butter, softened |
1. Preheat oven to 375 degrees F. Grease one 9 x 9 inch pan.
2. Cream together 3/4 cups sugar, shortening, and egg.*
*The egg can be subtituted with 1 1/2 tablespoons water, 1 1/2 tablespoons
vegetable oil, and 1 teaspoon baking powder if you're watching your cholesterol intake.
3. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in sour cream and then blueberries. Pour into greased 9x9 inch pan.
4. To make topping: combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
5. Bake at 375 degrees F for 40-45 minutes. Test doneness with toothpick.