Saturday Eats - Blueberry Buckle

No, not THIS kind of buckle.

THIS Kind:

Blueberry Buckle.

It's pretty quick to put together and not requiring more than some measuring implements, a spoon and a couple of bowls. Plus it was a huge hit with my husband. It's a "not too sweet" cake, loaded with juicy fruit topped with a crackly, spiced sugar and butter topping.

Abby Lab with her squeaky squirrel looked less than excited until she could start smelling it - it made the whole house smell wonderful.

In a large bowl mix with wooden spoon until blended and creamy:

3/4 cup sugar

1/4 cup lard or vegetable shortening

1 large egg

1/4 tsp vanilla

1/2 cup plus 1 teaspoon milk

Stir in:

2 cups sifted flour

1/2 teaspoon salt

2 teaspoons baking powder

Fold in:

1 overloaded cup dry blueberries

Topping:

In a small bowl mix and set aside:

1/2 cup sugar

1/3 cup sifted flour

2 pinches cardamom

1/2 teaspoon cinnamon

1/4 cup butter cut into pieces, nuked until about half melted and soft

Grease an 8 x 8-inch glass pan

Pour blueberry batter in pan.

With clean fingers, sprinkle on the streusel topping

Bake in 350 F. oven 45 minutes.

You’ll get some melty sugar on a knife or toothpick when tested for doneness but there should be no wet batter when done.  Run a knife around the edge when slightly cooled, as the topping does tend to stick to the pan - that makes it much easier to serve.