Fresh Blueberry Dessert

I don’t think I have ever had a buckle before. I have seen the recipes many times in the old cookbooks I peruse.

I am glad I tried it! The buckle was a great dessert served a la mode. It was also great as a breakfast coffee cake the next morning.

The batter for the bottom layer gives you a lovely soft and moist cake layer.

The blueberries stay intact mixed with the lemon juice. They maintain their rich color and provide bursts of blueberry flavor with every bite.

The crumble gives you the buttery goodness of a coffee cake or a cobbler.

I used fresh blueberries from our backyard blueberry bush. I think you could use frozen blueberries, but you would not get the same consistency on top.

This was delicious no matter which way we served it!

BLUEBERRY BUCKLE

2 Cups Flour

1/2 Teaspoon Salt

3 Teaspoons Baking Powder

1/2 Cup Shortening

1/2 Cup Sugar

1 Egg, Beaten

1/2 Cup Milk

2 Teaspoons Lemon Juice

2 Cups Fresh Blueberries

1/3 Cup Sugar

1/3 Cup Flour

1/2 Teaspoon Cinnamon

1/4 Cup Butter

Sift flour, measure and resift three times with salt and baking powder. Cream shortening and the 1/2 cup sugar until soft and smooth. Add egg and beat until light and fluffy. Add milk alternately with dry ingredients, beating well after each addition. Pour into a waxed paper lined 9 inch square pan. Add lemon juice to the blueberries and scatter over top of the batter. Combine the 1.3 cup sugar, 1/3 cup flour and cinnamon. Add the butter and work together with fingers to a crumbly mass. Sprinkle crumble mixture over top of blueberries. Bake in a 350 degree oven for 1 hour. Serve warm.