Difference between revisions of "Blueberry Buckle"
From Corbin Recipe Index
(Created page with "From the kitchen of: Dawn Corbin<br> 1/3 c. shortening<br> 1¼ c. sugar<br> 2 eggs<br> 1¼ c. milk<br> 3 c. flour<br> 3 tsp. baking powder<br> ¾ tsp. salt<br> 3 c. blueberrie...") |
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Latest revision as of 16:32, 23 August 2015
From the kitchen of: Dawn Corbin
1/3 c. shortening
1¼ c. sugar
2 eggs
1¼ c. milk
3 c. flour
3 tsp. baking powder
¾ tsp. salt
3 c. blueberries or 1 (12 oz.) bag frozen blueberries
Topping:
½ stick margarine
1/3 c. flour
½ c. sugar
½ c. brown sugar
½ tsp. cinamon
Heat oven to 375ºF. Grease 13x9 inch pan or 24 muffin cups.
In mixer, cream shortening, 1¼ cups sugar, and eggs. Add milk; stir gently. Add flour, baking powder, and salt. Mix on medium-high speed for 2 minutes. Fold in blueberries. Put in pan.
Mix topping ingredients with fork until crumbly. Sprinkle on top of batter. Bake 9x13 inch pan for 45-50 minutes. Bake muffins for 25-30 minutes. Check with toothpick or cake tester.
