Nana's Blueberry Buckle
By Beth Streeter bakeratheart
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!
CAKE BOTTOM INGREDIENTS
1 1/4 c
all purpose flour
butter softened (half stick)
1 1/2 tsp
1 1/2 c
fresh or frozen blueberries
all purpose flour
hard butter (1/2 stick)
1Preheat oven to 350 degrees
2CAKE BOTTOM DIRECTIONS
3Blend together all cake bottom ingredients and spread evenly in an ungreased 8 inch square pan.
4Sprinkle blueberries over cake bottom
6Mix the sugar, flour, cinnamon together in a deep bowl.
7Slice the butter into pats and add.
8Using a pastry blender, fork, or electric mixer cut the butter into mixture until it resembles coarse crumbs.
9Sprinkle the topping over the blueberries.
10Bake 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
Jane McNair BootiTwoShoes - Feb 17, 2011
I made this recipe yesterday and last night there was only one piece left. Since I had more blueberries thawed and drained I made another one this morning. It is so delicious!!
kayley barnabei gizzygrl - Jun 28, 2011
can i use butter in place of the shortening?
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!
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 :) !!!