Blueberry Buckle

Blueberry Buckle

982
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

  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.
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Reviews

982
  1. 1265 Ratings

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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...