Blueberry Buckle

Blueberry Buckle

992
JBS BOX 6

"I make this at least twice when blueberries are in season. Makes a great coffeecake or dessert."

Ingredients

servings 319 cals
Serving size has been adjusted!

Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 52.4g
  • 17%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
  2. Cream together 3/4 cup sugar, shortening, and egg.
  3. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
  4. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
  5. Bake at 375 degree F (190 degrees C) for 25-30 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

992
  1. 1277 Ratings

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Most helpful

I thought this recipe was excellent. I don't understand some reviewers changing the recipe around and then rating it based on the changes. It should be rated on the original recipe--that's wha...

Most helpful critical

I did not care for this recipe. I don't understand why everyone gives this recipe a high rating but then writes in the review that they made a million modifications. I made the mistake of follow...

I thought this recipe was excellent. I don't understand some reviewers changing the recipe around and then rating it based on the changes. It should be rated on the original recipe--that's wha...

Looking for something to make with blueberries, I came across this recipe, one I've been making exactly, for over 40 years. I have never found it necessary to change it at all. It is moist, burs...

I double the recipe and use a 9 x 13 pan. I don't double the fruit, though. I use 2 cups of fruit for a 9 x 13 pan, there's still tons of fruit in the cake. I've also used raspberries, huckle...

My friends raved about this blueberry treat and my husband devoured it. I substituted butter for shortening, added 1 teaspoon vanilla, cut the flour to 1-1/2 cups and cooked it for 40 minutes. I...

This was very good-the crumb topping alone was sooo delicious. I took in all the reviews and this is what I came up with. I used butter instead of shortening, added in 2tsp vanilla, used 1 1/...

After reading previous reviews, I used only 1 1/2 c. flour, substituted half butter for the shortening, and added some vanilla (1-2 tsp.) It was wonderful! My husband always eats my treats wit...

GREAT! That's what my husband said when I asked him how it was! Definitely don't skimp on the berries! That's what makes it so moist. I did add a tsp. of vanilla and used butter instead of s...

I did not care for this recipe. I don't understand why everyone gives this recipe a high rating but then writes in the review that they made a million modifications. I made the mistake of follow...

After reading through reviews, I made several changes that resulted in very yummy results: Decreased flour to 1-2/3 cup, added 1 tsp almond extract to the milk before mixing it all in, used 1/4...