Raspberry Buckle

Every summer my 84 year old next door neighbor sells fresh raspberries from her friend's property in ice cream buckets and Folger's Coffee cans. Being her next door neighbor, I have to buy some. Last year I made Peach Raspberry Jam (which was probably the best jam I have ever had). This year I went with a simple Raspberry Buckle. (This photo was taken before the delicious sugar mixture covered the top.)

Here is the recipe if you would like to give it a go. You can also substitute blueberries if you have a Folger's Coffee can full of them. Enjoy!

Ingredients

2 cups flour

2 1/2 tsp. baking powder

1/4 tsp salt

1/2 cup shortening

3/4 cup sugar

1 egg

1/2 cup milk

2 cups raspberries

1/2 flour

1/2 cup sugar

1.2 tsp cinnamon

1/4 cup butter

Directions

Preheat oven to 350 degrees. Grease a 9x9x2 inch pan (but also looks quite lovely in a round cake pan). Mix 2 cups flour, salt, and baking powder - set aside.

In a medium bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add 3/4 cup sugar and beat on medium to high speed until light and fluffy. Add egg and beat well. Alternately add milk and flour mixture to egg mixture. Beat until smooth.

Spoon batter into pan. Sprinkle with berries. In another bowl, combine 1/2 flour, 1/2 cup sugar, and cinnamon. Using a pastry cutter, cut in butter until it resembles coarse crumbs. Sprinkle over berries. Bake for 50-60 minutes or until golden. Serve warm.