- Grease bottom and 1/2 inch up sides of a 9x9x2-inch or 8x8x2-inch baking pan; set aside. In a medium bowl combine the 2 cups flour, baking powder, and salt; set aside.
- In a medium mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add the 3/4 cup sugar. Beat on medium to high speed until light and fluffy. Add egg; beat well. Add flour mixture and milk alternately to beaten egg mixture, beating until smooth after each addition.
- Spoon batter into prepared pan. Sprinkle with blueberries. In another bowl combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; sprinkle over blueberries. Bake in a 350 degree F oven for 50 to 60 minutes or until golden. Serve warm. Makes 9 servings.
From the Test Kitchen
Prepare as above, except substitute fresh or frozen red raspberries for the blueberries.
Nutrition Facts per serving: 404 cal., 17 g total fat (6 g sat. fat). 39 mg chol., 246 mg sodium, 57 g carbo., 3 g dietary fiber, 5 g pro.
Daily Values: 6% vit. A, 13% vit. C, 11% calcium, 12% iron.
Exchanges: 1 Starch, 3 Other Carbo., 3 Fat
Nutrition Facts (Blueberry Buckle)
- Per serving:
- 408 kcal ,
- 17 g fat
- (6 g sat. fat ,
- 38 mg chol. ,
- 247 mg sodium ,
- 58 g carb. ,
- 2 g fiber ,
- 5 g pro.