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Recipe Name: Blueberry Buckle Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Desserts Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 15

1 1/2 Cup(s) Sugar
1/2 Cup(s) Shortening
2 Eggs
1 Cup(s) Milk
4 Cup(s) Flour
4 Teaspoon(s) Baking Powder
1 Teaspoon(s) Salt
1 Teaspoon(s) Ground nutmeg
1/2 Teaspoon(s) Ground cloves
4 Cup(s) Blueberries
1 Teaspoon(s) Cinnamon
1/2 Cup(s) Butter
In large mixing bowl, cream together sugar and shortening, then blend
ineggs. Stir in milk, then sift in baking powder, salt, nutmeg,
andcloves. Stir batter til smooth. Fold in blueberries. (I usually
usefrozen blueberries, and add them into the batter frozen. If you
thawthen add, you'll end up with purple cake!) Spread batter into a
greasedand floured 9" x 13" pan.For topping, in smaller mixing bowl,
blend sugar, flour, and cinnamon.Blend in softened butter or margarine,
making a struesel-type mixture.Sprinkle crumb mixture evenly on top of
batter.Place pan in oven preheated to 375 degrees and bake for 1 hour
or untilbuckle tests done when tested with a toothpick (pick inserted
and pulledfrom cake will not come out wet).Blueberry Buckle keeps well
and is best served warm. This has become afavorite with family and
friends as a breakfast treat for campouts andspecial days (like New
Years Day!) Enjoy!Serving Ideas: Great for special breakfasts,
brunches, and coffee! Perserving: 426 Calories; 15g Fat (30% calories
from fat); 6g Protein; 70gCarbohydrate; 43mg Cholesterol; 319mg Sodium
Posted to MC-Recipe DigestV1 #977 by Kky0ung <> on Jan
1, 1998

Nutrition (calculated from recipe ingredients)
Calories: 428
Calories From Fat: 129
Total Fat: 14.5g
Cholesterol: 46.2mg
Sodium: 304.7mg
Potassium: 108.1mg
Carbohydrates: 70g
Fiber: 2.1g
Sugar: 38.1g
Protein: 5.8g

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