Recipe - Blueberry Buckle

1 One half cup Sugar
One half cup Shortening
2 Eggs
1 cup Milk
4 cup Flour
4 teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Ground nutmeg
One half teaspoon Ground cloves
4 cup Blueberries

TOPPING
1 cup Sugar
2/3 cup Flour
1 teaspoon Cinnamon
One half cup Butter

In large mixing bowl, cream together sugar and shortening, then blend in
eggs. Stir in milk, then sift in baking powder, salt, nutmeg, and cloves.
Stir batter til smooth. Fold in blueberries. (I usually use frozen
blueberries, and add them into the batter frozen. If you thaw then add,
you'll end up with purple cake!) Spread batter into a greased and floured
9" x 13" pan.

For topping, in smaller mixing bowl, blend sugar, flour, and cinnamon.
Blend in softened butter or margarine, making a strueseltype mixture.
Sprinkle crumb mixture evenly on top of batter.

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. This has become a
favorite with family and friends as a breakfast treat for campouts and
special days (like New Years Day!) Enjoy!

Serving Ideas: Great for special breakfasts, brunches, and coffee!
Per serving: 426 Calories; 15g Fat (30% calories from fat); 6g Protein; 70g
Carbohydrate; 43mg Cholesterol; 319mg Sodium
Posted to MCRecipe Digest V1 #977 by Kky0ung Kky0ung@aol.com on Jan 1,
1998