...sounds like Strawberry Shortcake's cousin from Maine, doesn't it? As I recall, Strawberry's friend was actually called Blueberry Muffin -- and she had a blue rubber hat with a scalloped edge secured to her head with those little plastic ties, which Devorit refused to allow to be snipped off lest we (I) lose the hat -- but I prefer to think that Blueberry Buckle would have been a friendlier kind of person.
A buckle is sort of like a pan-sized muffin -- a layer of cake, a layer of fruit, and a struesel topping. Blueberries work best, in my opinion, since they keep their shape atop the cake.
This is a forgiving recipe, easy to mix together on a Sunday morning and nibble on all day long.
Adapted from Better Homese & Gardens New Baking Book
2 c. all-purpose flour, preferably King Arthur
2.5 tsp. baking powder
0.25 tsp. salt
0.5 c. shortening, preferably a non-trans fat brand
0.75 c. sugar
0.5 c. milk (I use skim)
2 c. frozen blueberries, preferably Wyman's or other wild blueberries
0.5 c. all-purpose flour, preferably King Arthur
0.5 c. sugar
0.75 tsp. cinnamon
0.25 butter, softened
Heat oven to 350.
Grease an 8x8 pan. Take 2 c. of the flour and combine it with the baking powder and the salt. Mix with a whisk, for fun and lightness.
Using an electric mixer, beat the shortening for thirty seconds on medium speed to loosen it up and aerate it a little. Add 0.75 c. sugar and beat on medium-high spead until fluffy. Add the egg and beat well. Add the flour mixture and the milk in alternating portions, incorporating well. Spoon the batter into the pan; it will be a fairly stiff batter.
Cover the batter with a blanket of berries. Combine the streusel flour, sugar, and cinnamon, then rub in the butter until the mixture resembles coarse crumbs. Sprinkle evenly over the berries.
Bake 50-60 minutes or until golden and gorgeous. Best warm.
* This is a forgiving recipe. I accidentally added a half-cup too much flour and it worked fine. I also substituted butter for half the shortening and, again, just fine.
* I like to add 0.25 tsp. of Penzeys baking spice to the dry flour mixture to bring a little more spice into the cake itself.