Blubaugh's Blueberry Buckle Shortcake

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup buttermilk
• 2 cups fresh blueberries
• 1/2 cup brown sugar
• 1/2 cup chopped walnuts
• 1/4 cup flour
• 1/4 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
2. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the baking powder, baking soda, salt and vanilla.
3. Stir in the flour alternately with the buttermilk. Spread the batter into the prepared pan.
4. In a separate bowl, mix together the blueberries, brown sugar, walnuts, flour and melted butter. Sprinkle over the top of the cake.
5. Bake for 40 minutes in the preheated oven, until a toothpick inserted in the center of the cake comes out clean.
6. Allow cake to cool before serving.

Interesting Facts

• The cake originated in the 1800s by the Blubaugh family in Pennsylvania.
• The name “buckle” comes from the fact that the topping “buckles” when it bakes.
• The cake can be made with any type of berry or fruit.