Blueberry Cinnamon Buckle
Recipe: #3450
December 11, 2011
"A mixture of sliced strawberries and blueberries may be used, this makes a large amount and rises high when baked, so it’s great for a large family! Serve warm with vanilla ice cream"
Ingredients
Nutritional
- Serving Size: 1 (168.2 g)
- Calories 492.1
- Total Fat - 19.8 g
- Saturated Fat - 4.4 g
- Cholesterol - 38.3 mg
- Sodium - 126 mg
- Total Carbohydrate - 72.4 g
- Dietary Fiber - 4.3 g
- Sugars - 25.2 g
- Protein - 6.7 g
- Calcium - 39 mg
- Iron - 1.3 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F. Grease a 13 x 9-inch baking dish.
Step 2
N a mixing bowl using an electric mixer on medium speed cream the shortening with 1/2 cup sugar until fluffy (about 3 minutes). Beat in eggs until combined and well blended (about 3 minutes) then beat in milk.
Step 3
In a bowl combine 2 cups flour with baking powder, salt, 1 teaspoon cinnamon, nutmeg and cloves; add to the batter mixing on low speed until combined. Fold in the blueberries.
Step 4
Transfer/spread the mixture into prepared baking pan.
Step 5
For topping; in a bowl combine the sugar, flour and cinnamon; add in the soft butter and mix until streusel-like in texture (I use my fingers for combining the mixture). Sprinkle the mixture evenly over the top. Bake for about 1 hour.
Tips
No special items needed.