2 cups white flour
3/4 cup white sugar
2-1/2 tsp. baking powder
3/4 tsp. salt
1/4 cup shortening
1 large egg, beaten
3/4 cup milk
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup white flour
1/2 tsp. cinnamon
1/4 cup butter, softened
With a pastry blender, mix together the first five ingredients.
Next, mix the egg and the milk, and add the wet mixture to the dry, combining with a wooden spoon. Carefully fold the blueberries into the batter.
Grease and sugar a glass baking dish, and pour in the batter.
To prepare the topping, blend the remaining ingredients together with a pastry blender. If the topping is greasy, add a bit more flour.
Spread the topping over the batter and bake at 350 degrees for 45 minutes to 1 hour, until a toothpick inserted into the middle of the buckle comes out clean.
Serve warm or at room temperature with fresh whipped cream, ice cream, or with a simple dusting of powdered sugar.
This recipe can be made in an 8x8 glass baking dish or a 7x11 glass baking dish.