Blueberry Buckle
This is an original New England recipe passed down for generations. (New twist with the canned blueberries). Blueberries are good brain food. Eat plenty to keep you sharp as a tack!
1 cup blueberries, fresh or canned (drain if canned)
6 Tbsp. shortening
1 cup of sugar
2 eggs, beaten
2/3 cup of milk
1 3/4 cup of flour
1 tsp of salt
2 3/4 tsp. baking powder
3/4 tsp. vanilla
Mix the sugar and shortening together until smooth.
Add eggs.
Sift dry ingredients together, saving a little flour to dust the blueberries before adding them.
Add flour and milk alternately to the sugar and shortening mixture.
Add vanilla: mix well.
Dust the berries with flour saved for that purpose: fold into mixture gently.
Pour into 9 x 9 inch pan.
Cover with topping made of 1/3 cup of sugar, 1 Tablespoon cinnamon and 1 1/2 Tablespoons margarine.
Bake at 350 degrees for 30 minutes.
