Nana's Blueberry Buckle

Beth Streeter Recipe

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!


Recipe Rating:
 3 Ratings
Serves:
8-10
Prep Time:
Cook Time:

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

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.
  • Comments

  • 1-5 of 7
  • user
    Beth Streeter bakeratheart - Aug 31, 2010
    Beth Streeter [bakeratheart] has shared this recipe with discussion group:
    Bakers Arise!
  • user
    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!!
  • user
    kayley barnabei gizzygrl - Jun 28, 2011
    can i use butter in place of the shortening?
  • user
    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!
  • user
    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 :) !!!