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Blueberry Buckle II

Blueberry Buckle II

  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
SACKMAN

SACKMAN

Blueberry Buckle is an old fashioned, easy to prepare, like grandma used to make recipe. Black raspberries may be used in place of blueberries.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C); lightly grease and flour a 9x13 inch baking dish.
  2. In a large bowl, cream together 1/4 cup butter and 3/4 cup sugar. Beat in egg. Beat in milk. Combine 2 cups flour, baking powder, and salt, and stir into butter mixture. Finally, fold in blueberries and spread mixture into prepared baking dish.
  3. In a small bowl combine 1/4 cup butter, 1/2 cup sugar, cinnamon and 1/3 cup flour. Mix together until mixture resembles coarse crumbs, then sprinkle over blueberry mixture.
  4. Bake 45 to 50 minutes, until topping is golden.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

the allrecipes staff
29

the allrecipes staff

9/9/2003

We have updated this recipe to include 2 teaspoons baking powder. The baking powder was omitted due to a typo. We apologize for the confusion. - The Staff

kwolff
18

kwolff

8/19/2005

I rated this 4 stars because you have to fix the recipe-obviously you would not use 2 teaspoons of salt in a dessert. 1/2 teaspoon is sufficient. Also it is alot more moist using 1/2 c butter/shortening instead of 1/4 c. With these corrections it's the same as the other buckle recipe-excellent!

JBLUVS2COOK
13

JBLUVS2COOK

8/21/2007

Delicious!!!!! I made this for work and everyone raved about it! It turned out moist and even the crumb topping was perfect. I'm getting requests for not only the recipe but to make it again soon. I followed this recipe almost to the T. The only thing I changed was decreasing the salt to 1 1/2 tsp.

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