Directions:
- In large mixing bowl, cream together sugar and shortening, then blend in eggs.
- Stir in milk, then sift in baking powder, salt, nutmeg, and cloves. Stir batter til smooth.
- Fold in blueberries. (I usually use frozen blueber ries, and add them into the batter frozen. If you thaw then add, you'll end up with purple cake!)
- Spread batter into a greased and 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 until buckle tests done when tested with a toothpick (pick inserted and pulled from cake will not come out wet). Blueberry Buckle keeps well and is best served warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 493.16 Kcal (2065 kJ) | ||
| Calories from fat | 195.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.73g | 33% | |
|---|---|---|---|
| Cholesterol | 36.02mg | 12% | |
| Sodium | 1135.98mg | 47% | |
| Potassium | 275.14mg | 6% | |
| Total Carbs | 69.04g | 23% | |
| Sugars | 22.88g | 92% | |
| Dietary Fiber | 5.71g | 23% | |
| Protein | 7.15g | 14% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3mg | 17% | |
| Calcium | 211.1mg | 21% | |
| Amount Per 100 g | |||
| Calories | 306.22 Kcal (1282 kJ) | ||
| Calories from fat | 121.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.49g | 33% | |
|---|---|---|---|
| Cholesterol | 22.37mg | 12% | |
| Sodium | 705.38mg | 47% | |
| Potassium | 170.85mg | 6% | |
| Total Carbs | 42.87g | 23% | |
| Sugars | 14.21g | 92% | |
| Dietary Fiber | 3.55g | 23% | |
| Protein | 4.44g | 14% | |
| Vitamin C | 2.3mg | 6% | |
| Iron | 1.9mg | 17% | |
| Calcium | 131.1mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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