Friday, October 30, 2009

Raspberry Buckle

My only goal when going to pick raspberries this fall with my son was to get enough to make Raspberry Buckle. I've used this same recipe with blueberries and I'm not sure if I could pick a favorite. Using either is divine. I like this desert when it is still hot and I've only made it with fresh raspberries or blueberries (however, you may substitute fresh for frozen). It's more dense than cake - almost like a big, fluffy, soft sugar cookie.

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh raspberries (or blueberries)
1/4 cup flour
1/4 cup sugar
1/4 teaspoon ground cinnamon
3 tablespoons butter

1. Preheat oven to 350 degrees. Grease 9x9" or 8x8" pan; set aside. In a medium bowl combine the 2 cups flour, baking powder, and salt; set aside.

2. In a medium mixing bowl beat shortening with a mixer on medium speed for 30 seconds. Add the 3/4 cup sugar. Beat on medium-high speed until light and fluffy. Add egg; beat well. Alternately add flour mixture and milk to beaten egg mixture. Beat until smooth after each addition.

3. Spoon batter into prepared pan. Sprinkle with berries. In another bowl, combine the 1/4 cup flour, 1/4 cup sugar, 1/4 teaspoon cinnamon and 3 tablespoons butter. Cut butter into mixture until it is resembles course crumbs. Sprinkle over berries. Bake for 50-60 minutes or until golden.

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