A Food Success! Blueberry Buckle

 A dear friend gave us a gallon of luscious blueberries she picked from her own bushes.  We ate a lot of them straight out of the bag.  We ate some on breakfast cereal.  We ate some as blueberry pancakes.  Finally we made Blueberry Buckle.  Twice!  The last little  cubes of the buckle are in the refrigerator waiting to take with us for our lunch at the temple.

This is a very easy recipe and can be done entirely by hand, though an electric mixer is quicker.

This is the blueberry buckle ready to go into the oven.

Blueberry Buckle
3/4 cup white sugar
1/4 cup shortening or butter
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh blueberries

Streusel Topping
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, softened
½ teaspoon ground cinnamon
 
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch or 9 by 9 pan. I used a 9 by 9 silicon pan and did not grease it.
Cream sugar, shortening, and egg in a large bowl until light and fluffy. 
Stir together flour, baking powder, and salt in a separate bowl. 
Add flour mixture to sugar mixture. Don't forget to stir in the milk!!!
Fold in blueberries. Pour into the prepared pan.
Make  the streusel topping: Combine sugar, flour, butter, and cinnamon in a bowl; mix with your hands until crumbly. (Feel totally free to double up on the streusel!  It is so good!). 
Sprinkle over cake batter.
Bake in the preheated oven 30 to 40 minutes or until a toothpick or poker comes out clean.

See the delicious juicy blueberries all mixed into the cake!  So good!

An alternative method is to put the blueberries on top and top with streusel. This is what I did the first time.  It was still good.  I do think having the berries interspersed in the batter is a little tastier, though...