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Classic Blueberry Buckle

This blueberry buckle recipe came from my grandmother. As children, my sister and I remember going to Pennsylvania for blueberry picking. Mother taught us to pick only perfect berries, and those gems went into this wonderful recipe. —Carol Dolan Mt. Laurel, New Jersey
  • Total Time
    Prep: 20 min. Bake: 30 min. + cooling
  • Makes
    9 servings

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg, room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh blueberries
  • TOPPING:
  • 2/3 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup cold butter, cubed
  • Whipped cream, optional

Directions

  • Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg; beat well. In another bowl, combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Spread into greased 9-in. square baking pan.
  • For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberry mixture.
  • Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream and additional blueberries.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 piece: 390 calories, 13g fat (8g saturated fat), 54mg cholesterol, 282mg sodium, 64g carbohydrate (36g sugars, 2g fiber), 5g protein.

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