Prep Time 20m
Cook Time 45m
Ready Time 90m
Yield 9 servings


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 3/4 cup sugar
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 large egg
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 2 cups fresh blueberries
TOPPING
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon salt
  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 teaspoons milk
  • 1 teaspoon vanilla extract
  • Blueberry Sauce
  • Whipped cream or ice cream
Preparation Directions
  • Step 1Heat oven to 375°F. Coat 9 x 9-inch baking pan with no-stick cooking spray.
  • Step 2Beat sugar and shortening with electric mixer at medium speed until light and fluffy. Beat in egg until blended. Combine flour, baking powder and salt. Add to shortening mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Fold in blueberries. Pour into prepared pan.
  • Step 3Combine brown sugar, flour and salt for topping. Cut in shortening with a pastry blender or fork until mixture resembles coarse crumbs. Stir together milk and vanilla. Stir into brown sugar mixture. Sprinkle over blueberry mixture in pan.
  • Step 4Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Serve with Blueberry Sauce, whipped cream or ice cream, if desired.
doughboy doughboy

There's More Where That Came From!

Ratings & Reviews

0-0 of 0

Want To Seriously Up Your Brownie Game?

Brownies are great—and we’ve got a few ways to make them even more amazing.

Let’s Do It

Don’t Miss a Bite!

Stay in the know about our latest recipes, new products, promotions, and more with our monthly newsletter. 

Sign Me Up