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Blueberry Buckle

4

45 min

Blueberry Buckle

Blueberry Buckle Photo 1

Time

45 min

Serving

10 persons

Calories

320

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
This blueberry buckle makes a great coffee cake or dessert. I make this at least twice when blueberries are in season.

Ingredients

  • white sugar: 0.75 cup
  • shortening or butter: 0.25 cup
  • egg: 1 piece
  • all-purpose flour: 2 cups
  • baking powder: 2 tsp
  • salt: 0.5 tsp
  • milk: 0.5 cup
  • blueberries: 2 cups (fresh)
  • white sugar: 0.5 cup
  • all-purpose flour: 0.33333 cup
  • butter: 0.25 cup (softened)
  • ground cinnamon: 0.5 tsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch pan.
    Blueberry Buckle Photo 2
  2. Cream sugar, shortening, and egg in a large bowl until light and fluffy. Stir together flour, baking powder, and salt in a separate bowl. Add flour mixture to sugar mixture in 2 batches, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Pour into the prepared pan.
    Blueberry Buckle Photo 3
  3. Make topping: Combine sugar, flour, butter, and cinnamon in a bowl; mix with your hands until crumbly. Sprinkle over cake batter.
    Blueberry Buckle Photo 4
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
    Blueberry Buckle Photo 5

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