Blueberry Buckle Sheetcake

Recipe by spatchcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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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.
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