Vermont Blueberry Buckle Recipe
Servings: 8
Ingredients
- 3/4 c. sugar
- 1/4 c. shortening
- 1 egg
- 3/4 c. lowfat milk
- 2 c. flour
- 2 teaspoon baking pwdr
- 1/4 teaspoon salt
- 2 c. blueberries or possibly liquid removed canned blueberries
Directions
- Mix topping ingredients in a small bowl. Set aside.
- Beat together sugar and shortening (or possibly butter). When mix becomes light, add in egg and beat.
- Mix together dry ingredients on a piece of waxed paper. Pour half of dry ingredients into bowl, add in lowfat milk and remaining dry ingredients.
- Stir together till combined, don't overmix. Sprinkle berries on top and stir in.
- Sprinkle on topping and bake at 350 degrees for 45-50 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 8 servings | |
| Calories 317 | |
| Calories from Fat 68 | 21% |
| Total Fat 7.69g | 10% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 2.14g | |
| Cholesterol 24mg | 8% |
| Sodium 408mg | 17% |
| Potassium 101mg | 3% |
| Total Carbs 57.9g | 15% |
| Dietary Fiber 1.9g | 6% |
| Sugars 33.14g | 22% |
| Protein 5.11g | 8% |
