Kathie Oh's Recipe

Blueberry Buckle

Category: desserts

No-Stick Cooking Spray
3/4 cup sugar
1/2 cup Shortening
OR 1/2 stick Butter Shortening Sticks
1 large egg
2 cups All Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 teaspoon vanilla extract
2 cups fresh blueberries

TOPPING
1/2 cup firmly packed brown sugar
1/2 cup Pillsbury BEST® All Purpose Flour
1/2 teaspoon salt
1/4 cup Butter Shortening
OR 1/4 stick Butter Shortening Sticks
2 teaspoons milk
1 teaspoon vanilla extract
Blueberry Sauce
Whipped cream or ice cream (optional)

1.HEAT oven to375 F. Coat 9 x 9-inch baking pan with no-stick cooking spray.

2.BEAT sugar and shortening with electric mixer at medium speed until light and fluffy. Beat in egg until blended. Combine flour, baking powder and 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 vanilla. Fold in blueberries. Pour into prepared pan.

3.COMBINE brown sugar, flour and salt for topping. Cut in shortening with a pastry blender or fork until mixture resembles coarse crumbs. Stir together milk and vanilla. Stir into brown sugar mixture. Sprinkle over blueberry mixture in pan.

4.BAKE 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Serve with Blueberry Sauce, whipped cream or ice cream, if desired.