Beth Streeter Recipe

Nana's Blueberry Buckle

By Beth Streeter bakeratheart


Rating:
Serves:
8-10
Prep Time:
Cook Time:
Comments:

This is a recipe my grandmother used to make. It was always a favorite. You can use either fresh or frozen blueberries. Just make sure to defrost and drain the frozen ones first. Enjoy!

Ingredients

CAKE BOTTOM INGREDIENTS
1 1/4 c
all purpose flour
1/2 c
sugar
1/3 c
milk
1/4 c
butter softened (half stick)
1/4 c
vegetable shortening
1 1/2 tsp
baking powder
1/4 tsp
salt
1/2 tsp
vanilla
1
egg
1 1/2 c
fresh or frozen blueberries
TOPPING INGREDIENTS
1/2 c
sugar
1/3 c
all purpose flour
1/4 c
hard butter (1/2 stick)
1/2 tsp
cinnamon

Directions Step-By-Step

1
Preheat oven to 350 degrees
2
CAKE BOTTOM DIRECTIONS
3
Blend together all cake bottom ingredients and spread evenly in an ungreased 8 inch square pan.
4
Sprinkle blueberries over cake bottom
5
TOPPING DIRECTIONS
6
Mix the sugar, flour, cinnamon together in a deep bowl.
7
Slice the butter into pats and add.
8
Using a pastry blender, fork, or electric mixer cut the butter into mixture until it resembles coarse crumbs.
9
Sprinkle the topping over the blueberries.
10
Bake at 350 degrees for 45 to 50 minutes until golden brown and toothpick inserted in cake comes out clean.

About this Recipe

Course/Dish: Fruit Desserts

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7 Comments

user
Beth Streeter bakeratheart
Jul 1, 2011
Kayley, I am so glad you liked it, and I'm glad the butter worked out well for you. I usually add more blueberries then is called for too, just because I like blueberries, I will try the brown sugar next time, I just never thought of it! That's why I love sharing recipes to see what people do with them!
user
kayley barnabei gizzygrl
Jun 30, 2011
I tried this recipe and say it's Family Tested & Approved!
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kayley barnabei gizzygrl
Jun 30, 2011
Well Beth let me start out by saying, this was truly the yummiest buckle I have ever tasted, I did use the butter instead of shortening, since that was all I had on had and I really needed to use the blueberries and I don't know how the shortening tastes in the recipe but the butter was perfect. I also forgot to keep a stick of butter in the refrigerator for the topping so (since I was baking at 12am) I figured I would try it and it worked out beautiful. It looks beautiful it tasted yummy and was really easy to make. I made it Tuesday well actually Wednesday morning and needless to say its GONE!! It is a desert I will definitely make over and over and it will be the dessert I will bring to BBQ's and Picnics. Thank you sooo much for sharing. Oh I split the sugar 1/4 c. brown sugar and 1/4c. white only because I like the flavor of brown sugar. Maybe U would like to try it next time, and I used between 2 and 3 cups of blueberries just because I had to get rid of them :) !!!
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Beth Streeter bakeratheart
Jun 29, 2011
I would just make sure the the butter is soft if you are going to use butter. I have always used shortening but you never know unless you try! Let me know how you make out!
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kayley barnabei gizzygrl
Jun 28, 2011
can i use butter in place of the shortening?