It's blueberry season! Time to make a blueberry buckle. Blueberries, the sweet and tiny morsels harvested midsummer, make for delicious additions to breakfast favorites (think, blueberry pancakes and muffins). They also anoint desserts and add an extra level of sweetness. This recipe takes only 15 minutes to assemble, and, of course, even less time to devour.

Now, on the subject of a 'buckle,' what exactly is a buckle? Prepare this seasonal sweet treat and you will understand! The stacked layers buckle on the spatula before they make it to a plate. Thankfully, it tastes so delicious that nobody will care.

Blueberry Buckle

If blueberries are unavailable, feel free to sub in raspberries.

For buckle:

2 cups flour

2 ½ tsp baking powder

¼ tsp salt

½ cup shortening

¾ cup sugar

1 egg

½ cup milk

2 cups blueberries

For crumb topping:

½ cup flour

½ cup sugar

½ tsp cinnamon

¼ cup butter

Grease a 9x9-inch square pan.Preheat oven to 350°F.

Mix flour, baking powder and salt.

For the buckle: In a separate bowl beat shortening with an electric mixer. Add sugar, beat until fluffy. Add egg, beat well.

Pour dry mixture and milk into bowl alternately beating after each addition until mixture is smooth.

Spoon batter into greased pan, sprinkle with blueberries.

For the crumb topping: Combine flour, sugar, and cinnamon in medium bowl. Cut in butter until crumbs form. Sprinkle atop blueberries in pan to form a third layer. Bake for 50-60 minutes, until golden.