Down East Blueberry Buckle

Kathy Klein


This is a recipe from Taste of Home that I like to use when I have lots of blueberries in the freezer.


☆☆☆☆☆ 0 votes

20 Min
35 Min


  • 2 c
    all purpose flour
  • 3/4 c
  • 2 1/2 tsp
    baking powder
  • 1/4 tsp
  • 1 large
  • 3/4 c
    2 % milk
  • 1/4 c
    butter, melted
  • 2 c
    fresh or frozen blueberries
  • 1/2 c
  • 1/3 c
    all purpose flour
  • 1/2 tsp
    ground cinnamon
  • 1/4 c
    butter, softened

How to Make Down East Blueberry Buckle


  1. Preheat oven to 375 degrees. Grease a 9 inch square baking dish.
  2. In a large bowl, whisk flour, sugar, baking powder and salt.
  3. In another bowl, whisk egg, milk and melted butter until blended.
  4. Add to flour mixture, stir just until moistened. Fold in blueberries. (If using frozen blueberries, use without thawing to avoid discoloring the batter.
  5. Transfer to the greased baking dish.
  6. For topping. In small bowl mix sugar, flour and cinnamon. Using a fork, stir in softened butter until crumbly. Sprinkle over batter.
  7. Bake 30-35 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool in pan on a wire rack.
  8. Serve warm or at room temperature.

Printable Recipe Card

About Down East Blueberry Buckle

Course/Dish: Fruit Breakfast
Main Ingredient: Fruit
Regional Style: American

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