Blackberry Buckle

• 1/2 cup shortening
• 1 cup sugar, divided
• 1 large egg, beaten
• 2-1/2 cups all-purpose flour, divided
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 2 cups fresh or frozen blackberries
• 2 teaspoons lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter

1. In a large bowl, cream the shortening and 1/2 cup sugar until light and fluffy. Add the egg and mix well. Combine 2 cups flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition.
2. Spread into a greased 9-in. square baking dish. Toss the blackberries with lemon juice; sprinkle over batter. In a small bowl, combine the cinnamon and remaining sugar and flour; cut in the butter until mixture resembles coarse crumbs. Sprinkle over berries.
3. Bake, uncovered, at 350u0b0 for 45-50 minutes or until a toothpick inserted in the center comes out clean. Refrigerate leftovers.

shortening, sugar, egg, flour, baking powder, salt, milk, blackberries, lemon juice, ground cinnamon, cold butter

Taken from www.tasteofhome.com/recipes/blackberry-buckle/ (may not work)