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Blueberry Buckle

Blueberry Buckle
This recipe has been passed around among the women of my church for years. Everyone loves the abundance of blueberries and the streusel topping.—Anna Higbee, Absecon, New Jersey
9 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 2-1/2 cups fresh or frozen blueberries
  • TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed

Directions

  • In a bowl, cream butter and sugar. Add eggs and vanilla; mix well.
  • Combine 2 cups of flour, baking powder and salt; add to creamed
  • mixture alternately with buttermilk. Mix well. Toss berries in
  • remaining flour; fold into batter (discard any flour that doesn't
  • stick to berries). Spread batter in a greased 9-in. square baking
  • pan. For topping, combine flour, sugars and cinnamon; cut in butter
  • until the mixture resembles coarse crumbs. Sprinkle over batter.
  • Bake at 375° for 25-30 minutes or until a toothpick inserted
© Taste of Home 2013

2 of 2

Blueberry Buckle (continued)

Directions (continued)

  • near the center comes out clean. Cool on a wire rack. Yield: 9
  • servings.
Nutrition Facts: 1 serving (1 piece) equals 371 calories, 12 g fat (7 g saturated fat), 75 mg cholesterol, 355 mg sodium, 61 g carbohydrate, 2 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013