This Blueberry Buckle is a flavorful cake that has a delicious, buttery flavor, with juicy berries and a tasty crumble on top! Enjoy as a breakfast with a cup of coffee, or a sweet treat later in the day with a glass of cold milk!
Growing up, my mom used to make this for breakfasts, when we had company over, or when guests came into town! The crumb topping was (and still is) my favorite part!
The cake itself isn’t overly sweet, and has a great buttery flavor throughout! As a kid, I would fill up a tall glass of cold milk to accompany my serving. Now, as an adult, I tend to opt for a mug of hot coffee! Either pairs perfectly with this!
You can make the recipe as is and bake in an 8×8 pan, OR….double the recipe and make in a 9×13. One bite in, you’ll be wanting the 9×13 pan, haha!
Living up in Seattle, we used to pick our blueberries fresh from the vine and use them in this recipe! Now that we are here in Houston, we don’t have the luxury, however, whenever I find berries on sale, I grab a pack or two and stick in my freezer!
Also check out my other blueberry recipes HERE and come connect with me on Instagram HERE!
Hope you enjoy this Blueberry Buckle!
8X8 PAN: https://amzn.to/2CZsAP5
Mixing Bowl Set: https://amzn.to/3fKfN1A
Blueberry Buckle
Equipment
Ingredients
CAKE
- 3/4 cup sugar
- 1/2 cup shortening
- 1 egg
- 2 1/2 cups flour *all purpose
- 2 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 cups blueberries
TOPPING
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter
Instructions
- Preheat oven to 350 degrees and grease an 8x8 baking pan.
CAKE
- Beat 3/4 cup sugar and shortening until light and fluffy.
- Add egg, beat well.
- Stir together 2 cups of flour, baking powder, and 1/4 teaspoon salt.
- Add flour mixture and milk alternately to beaten mixture. Beat until smooth after each addition.
- Spread in a greased 8×8 inch baking pan. Top with blueberries.
TOPPING
- Combine the remaining 1/2 cup flour, 1/2 cup sugar, and cinnamon; cut in butter or margarine until crumbly. Sprinkle over blueberries.
- Bake in preheated oven for 45-50 minutes.
- Serve and enjoy!
Frank Dixon
This looks delicious! I see myself having this with some vanilla ice cream this summer! Very nice recipe!
https://middleclasskitchen.blogspot.com/
Kristin and Adriana
Oh great idea with the ice cream!! Let us know if you try it and what you think, : )
Joanne DiPalo
This recipe looks delicious and perfect for a Mother’s Day brunch. Like Frank, I would definitely be adding ice cream, oh so good!!!!.
Thanks for sharing this with Foodie Friends Friday.
A FFF co-host,
Joanne/Winelady Cooks
Cindys Recipes and Writings
Love blueberry everything! Thanks for sharing at Foodie Friends Friday!
Anonymous
I live in the UK could you please text me what shortening Is?
Kristin and Adriana
Hi! Shortening is a semi-solid type of fat, you can also use applesauce in its place as a healthier alternative. 🙂
Karen R.
Could blackberries be substituted for the blueberries? We always have a lot of blackberries from our garden and am looking for new ways to use them!
Kristin and Adriana
Yes!! You can use blackberries in place of the blueberries 🙂
Bonnie Olson
Can frozen blueberries be used and if so, do you decrease any amounts of liquid?
Kristin
Absolutely! No need to change any amount of ingredients! Enjoy!