Maritime Blueberry Buckle

Maritime Blueberry Buckle

39 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    1 h 10 m
TrudyNH
Recipe by  TrudyNH

“This is a traditional recipe from eastern Canada where blueberries grow wild and abundantly each summer. This recipe combines all my favorite things... cake, berries and crumble topping!”

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Ingredients

Adjust Servings

Original recipe yields 9 servings

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish. Whisk 1 cup flour, the baking powder, and salt together in a mixing bowl.
  2. Beat the shortening and 1/2 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan, then sprinkle evenly with blueberries. Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter in a bowl with a fork until crumbly and evenly mixed. Sprinkle evenly over the blueberries.
  3. Bake in the preheated oven until a toothpick inserted into the buckle comes out clean, about 35 minutes. Allow to cool before serving warm.

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Reviews (39)

Rate This Recipe
TrudyNH
34

TrudyNH

Oh No! Something went wrong and I'm the one who submitted the recipe. I made this for my family after picking a few cups of fresh berries and it was a disaster! My mom said it's due to the humidity we are facing (the temp here has been 29 but 44 with the humidex). I should have added less butter to the crumble mixture because it made everything a soggy mess. So please add a bit of butter at a time, just until the mixture holds together.

Pam-3BoysMama
13

Pam-3BoysMama

This is so delicious, quick, and simple! It's a wonderful dessert or breakfast. Mine took a little longer to bake. I'm sure I'll be making this again!

mominml
7

mominml

This was very good this morning for breakfast. The cake part was light and fluffy. The only problem I had was that the cake was done and the topping was not. So the bottom of the cake was a little over done by the time that the top was done. This may have been my fault because I had to use frozen blueberries. It still tasted very good and I will try again next season when I have fresh blueberries.

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Nutrition

Amount Per Serving (9 total)

  • Calories
  • 281 cal
  • 14%
  • Fat
  • 11.8 g
  • 18%
  • Carbs
  • 41.8 g
  • 13%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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