This old-time fruit dessert gets its name from the 'buckled' or 'crumpled' appearance on the top of the cake.
3/4 cup granulated sugar
1/4 cup vegetable shortening
2 large eggs
1/2 cup milk
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups fresh blueberries, rinsed and drained
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened
- Preheat oven to 375°F (190°C).
- Mix sugar, shortening, eggs, and milk until well blended. Stir in flour, baking powder, salt, nutmeg, and cloves. Fold in blueberries. Spread batter into a well-greased 9-inch square pan.
- Combine remaining ingredients and mix until crumbly. Sprinkle crumbs over batter.
- Bake for 45 to 50 minutes or until top springs back when lightly touched. Serve warm.
Makes 6 to 8 servings.