Blueberry Buckle

Ingredients

• 1 1/2 cups sugar
• 1/2 cup shortening
• 2 eggs
• 1 cup milk
• 4 cups flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon nutmeg, ground
• 1/2 teaspoon clove, ground
• 4 cups blueberries
• 1 cup sugar
• 2/3 cup flour
• 1 teaspoon cinnamon
• 1/2 cup butter

Directions

1. 1

   In large mixing bowl, cream together sugar and shortening, then blend in eggs.

2. 2

   Stir in milk, then sift in baking powder, salt, nutmeg, and cloves. Stir batter til smooth.

3. 3

   Fold in blueberries. (I usually use frozen blueber ries, and add them into the batter frozen. If you thaw then add, you'll end up with purple cake!)

4. 4

   Spread batter into a greased and floured 9" x 13" pan.

5. 5

   For topping, in smaller mixing bowl, blend sugar, flour, and cinnamon.

6. 6

   Blend in softened butter or margarine, making a struesel-type mixture. Sprinkle crumb mixture evenly on top of batter.

7. 7

   Place pan in oven preheated to 375 degrees and bake for 1 hour or until buckle tests done when tested with a toothpick (pick inserted and pulled from cake will not come out wet). Blueberry Buckle keeps well and is best served warm.