Blueberry Buckle

From “Country Cookbook”. This old favourite first appeared in Foodstuffs Hot Off the Griddle in August, 1995.

INGREDIENTS

• 1/2 cup shortening
• 1 cup sugar
• 1 egg, beaten
• 2 1/2 cups sifted flour
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 2 tsp lemon juice
• 2 cups blueberries (fresh or frozen)
• 1/2 tsp cinnamon
• 1/4 cup butter or margarine

METHOD

1. Cream shortening and 1/2 cup sugar.
2. Add egg, beat until light.
3. Sift together 2 cups flour, baking powder and salt.
4. Add to creamed mixture alternately with milk.
5. Spread in greased 9 × 9 pan.
6. Toss lemon juice with berries.
7. Sprinkle over batter.
8. Make crumb topping of remaining 1/2 cup flour, 1/2 cup sugar and other ingredients. Cover berries.
9. Bake in moderate oven (350 deg.) 1 hour, or until done.

Serve warm.