Friday, October 9, 2009

Blueberry-Raspberry Buckle

2 c. flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
3/4 c. sugar
1 egg
1/2 c. milk
1 c. fresh or frozen blueberries
1 c. fresh or frozen raspberries
1/2 c. flour
1/2 c. sugar
1/2 tsp. cinnamon
1/4 c. butter or margerine

1. Grease bottom and 1/2 inch up the sides of a 9x9x2-inch or 8x8x2-inch pan. Set aside. In a medium bowl combine 2 cups flour, baking powder, and salt. Set aside.
2. 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 speed until light and fluffy. Add egg and beat well. Alternately add flour mixture and milk to beaten egg mixture, beating until smooth after each addition.
3. Spoon batter into prepared pan. Sprinkle with blueberries and raspberries. 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 course crumbs; sprinkle over fruit. Bake at 350 degrees for 50-60 minutes or until golden. Serve warm.

Notes: This recipe is from the Better Homes and Gardens Cookbook, 12th edition. It calls for 2 cups of blueberries and has a variation for 2 cups of raspberries, but I had one cup of each and thought they would work well together. It is really tasty!! My husband and I couldn't stop eating it!

1 comment:

Kimberly Gibbs said...

I'm going to try this...I'm going to the cannery tomorrow to work a shift to get some frozen blueberries and raspberries for a great price. That will be one of the first things I make with them!