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Welcome to the Maple Springs Lake Side Inn
Bed & Breakfast
“Blueberry Buckle”
Cake:
¾ c. sugar
½ c. shortening
1 egg
2 c. flour
2 ½ tsp. baking powder
¼ tsp. salt
1/3 c. milk
1 c. sour cream
2 c. blueberries
Topping:
½ c. flour
½ c. sugar
½ tsp. ground cinnamon
¼ c. butter
Beat ¾ cup sugar
and shortening until light and fluffy.
Add egg; beat well.
Stir 2 cups of flour, baking powder and salt together. Add the flour
mixture, mild and sour cream alternately to beaten mixture. Beat
until smooth after each addition. Spread into a greased 8’ square pan
ant top with blueberries.
Topping:
Combine remaining ½ c.
flour with ½ c. sugar and cinnamon. Cut into butter until crumbly.
Sprinkle over blueberries.
Bake in a 350 degree oven for 45-50 minutes. Serve warm.
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