I have tried and tried to figure out why this cake is called a buckle and I simply cannot come up with an answer. My mom has made it for as long as I remember and always called it Blueberry Buckle. Maybe because if you eat too much, you can’t buckle your pants? At any rate this is one of the great mysteries of life…..
If you happen to have any blueberries lying around–it is a great way to use them up, kind of a cross between a muffin and a coffee cake.
JAN’S (that’s my mom) BLUEBERRY BUCKLE
Turn the oven to 375
3/4 cup white sugar
1/4 cup shortening (use the stick kind–way less messy)
Cream these together and set aside
In a bowl combine
2 cups flour
2 teaspoons baking powder ( I LOVE Clabber Girl brand–just because it is called Clabber Girl)
1/4 tsp salt
Mix the dry into the shortening mixture alternately adding 3/4 cup of milk (Does this make sense?)
You throw in some of the flour mixture, then some of the milk, stir and repeat.
Add 2 cups blueberries or a 12 oz package of frozen berries. If you use the frozen ones, let them thaw for 1/2 an hour or so otherwise it screws up the baking time and the center never gets done and the edges burn (so I’ve heard….)
The batter will be thick, like you will literally think ‘Holy crap, this is too thick’. It’s not.
Plop it into a 8 or 9 inch square pan that you have greased or sprayed with one of those ozone eating food release sprays. You know, the kind that is a girl’s name and rhymes with ham.
Now for the scrumptious crumb topping:
1/3 cup flour
A LOT of shakes of cinnamon
More shakes of cinnamon
1/2 cup white sugar
1/2 stick butter, slightly melted
Mix all together into a crumbly niceness and sprinkle all over the to. Bake 30 minutes and check and then it usually has to bake another 10-15 or until the old knife in the center comes out clean.
Nice widows peak…..