Blueberry Buckle

Andrea Frobel


I think Mom got this from Betty Crocker. When we were kids, my mom only made this once in a while. There was never enough! I double the recipe for potlucks and I always get tons of compliments. It's one of my favorite recipes EVER! It's good warm, but it's best the next day (if you can make it last).


★★★★★ 2 votes

15 Min
50 Min


  • 3/4 c
  • 1/4 c
    soft shortening
  • 1
  • 1/2 c
  • 2 c
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 1/2 c
  • 1/3 c
  • 1/2 tsp
  • 1/4 c
    soft butter
  • 2 c
    blueberries, washed and sorted

How to Make Blueberry Buckle


  1. Heat oven to 375F. Grease and flour a 9-inch square metal pan. For a glass pan, turn down the heat to 350F.
  2. In a large mixing bowl, thoroughly mix 3/4 cup sugar, shortening, and egg. Stir in milk.
  3. In a separate bowl, blend 2 cups flour, baking powder, and salt. Stir into the the egg mixture. Fold in blueberries.
  4. Spread batter in pan (batter will be sticky).
  5. In a small mixing bowl, cut together the remaining flour, sugar, cinnamon and butter until crumbly. Sprinkle onto batter.
  6. Bake for 45-50 minutes, or until tests done.

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About Blueberry Buckle

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