Gluten-Free Blueberry Buckle - cooking recipe

Ingredients

Blueberry mixture
3/4 cup sugar
1/4 cup soft shortening
1 egg
1/2 cup milk
1 1/2 cups rice flour
2 teaspoons gluten free baking powder
1/2 teaspoon salt
2 cups blueberries or 12 ounces frozen blueberries, thawed
Crumb Mixture
1/2 cup sugar
1/3 cup sifted rice flour
1/2 teaspoon cinnamon
1/4 cup softened butter or 1/4 cup margarine

Preparation

Blueberry mixture:
Preheat the oven to 375 degrees F.
Mix the sugar, shortening, and egg.
Stir in the milk.
Mix the cups flour, baking powder, and salt.
Add the flour mixture to the sugar mixture.
Fold in the blueberries.
Pour into a 9-by-9 inch pan.
Crumb Mixture:
Combine all of the crumb ingredients.
Spread on top of the blueberry mixture.
Bake the whole thing for 45-50 minutes.