Blueberry Buckle
- Duration
- Cook Time
- Prep Time
- 9-12 servings ServingsServings
Ingredients
- 1/4 cup softened butter
- 3/4 cup sugar
- 1 egg
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 2 cups fresh blueberries
- 1 tsp lemon zest
- Toppings:
- 2/3 cup sugar
- 1/2 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/3 cup cubed cold butter
Preparation
Preparation
Directions:
- In a small bowl, cream butter, sugar & lemon zest until light & fluffy. Beat in egg. Combine the flour, baking powder & salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Pour into a greased 9 inch square pan.
- For topping, in a small bowl, combine the sugar, flour & cinnamon; cut in butter until crumbly. Sprinkle over blueberry mixture.
- Bake at 375 for 45 mins or until a knife inserted near the center comes out clean. Do a zig zag of icing on cake. Cool on a wire rack.
Buttercream Icing
Ingredients:
1/2 cup solid veg. shortening
1 stick margarine
1/ tsp clear vanilla extract
4 cups sifted confectioners' sugar
2 tbsp milk
Directions:
- In a lg. bowl, cream shortening & butter w/ electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium spped. Scrape sides & bottom of the bowl often. When all sugar has been mixed in, icing will appear dry. Add milk & beat at medium speed until light & fluffy. Keep bowl covered until ready for use.
