Cinnamon Topping:
⅓ cup all-purpose flour
½ cup white sugar
1 teaspoon ground cinnamon
4 tablespoons unsalted butter, chilled & cut into small cubes
Dough:
1 cup all-purpose flour
½ cup white sugar
1½ teaspoons baking powder
½ teaspoon salt
¼ cup vegetable shortening, room temperature
1 large egg
⅓ cup milk
2 cups fresh blueberries
whipped cream, to garnish
Preheat the oven to 350°F. Prepare a glass baking dish by greasing with butter or non-stick cooking spray.
In a large mixing bowl, add ⅓ cup of flour, ½ cup of sugar, and the cinnamon. Mix until well blended. Using your fingers, add the chilled butter, and mix in until the mixture is crumbly. Set aside.
In a small bowl, whisk together the remaining 1 cup of flour, baking powder, and salt.
In a large mixing bowl, cream together the shortening and remaining ½ cup of sugar using an electric hand mixer. Add egg and continue to mix. Slowly alternate adding the flour mixture and milk, mixing continuously, until the batter is smooth and consistent.
Transfer batter into prepared baking dish. Sprinkle the blueberries across the top of the entire dish, followed by the cinnamon topping. Place dish in the oven and bake until the cake is golden brown and the blueberries have popped, creating a tye-dye effect, about 40 mins.
Remove buckle from the oven and allow to cool for 5 mins. Serve warm or at room temperature by cutting into squares using a knife or spatula. Garnish with whipped cream and/or more blueberries.
Pro-tip: This dish could be made with any other berries, such as raspberries, blackberries, cherries, or strawberries.
