Prep Time: 20 minutes Cook Time: 50 to 55 minutes
Servings: 8 to 12 servings Total Time: 70 to 75 minutes
Non-Stick Cooking Spray
1/2 cup shortening
3/4 cup sugar
1 large egg
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoons salt
1 cup buttermilk
1 teaspoon vanilla extract
2 cups fresh blueberries, washed and well drained
1/2 cup all-purpose flour
1/2 cup light brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/4 cup firm butter
1/2 cup butter brickle bits or toffee bits
1.) Heat oven to 350 degrees. Spray bottom and sides of a 9x9x2-inch or 8x8x2-inch baking
dish, with non-stick cooking spray. Set aside.
2.) In a large bowl beat together shortening, sugar, and egg with an electric mixer on
medium-high speed, until well blended and creamy. Add in 2 cups flour, baking powder,
salt, buttermilk, and vanilla. Continue beating 1 to 1 1/2 minutes, or until filling mixture
is smooth. Spoon and spread filling evenly into greased prepared baking dish. Sprinkle
fresh blueberries evenly over top of filling. Set aside.
3.) In a small bowl, prepare topping,mix together 1/2 cup flour, brown sugar, and cinnamon. Cut in firm butter,using a pastry blender or fork, until particles resemble coarse crumbs. Add in brickle bits to crumbs. Sprinkle crumbs over blueberries and filling.
4.) Bake for 50 to 55 minutes, or until golden brown and toothpick inserted in center comes
out clean. Let baking dish stand and cool slightly. Cut into wedges and serve warm.