Blueberry Buckle with Cinnamon Topping Recipe

4.5 1 4
Blueberry Buckle with Cinnamon Topping Recipe
Blueberry Buckle with Cinnamon Topping Recipe photo by Taste of Home
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Blueberry Buckle with Cinnamon Topping Recipe

Read Reviews
4.5 1 4
Publisher Photo
"Everybody in my family loves this blueberry buckle," reveals Jacqueline Traffas of Sharon, Kansas. "And it's so easy!"
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 2 tablespoons butter, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup 2% milk
  • 1 cup fresh or frozen blueberries
  • TOPPING:
  • 1/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 3/4 teaspoon ground cinnamon
  • 2 tablespoons cold butter

Directions

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Spread into an 8-in. x 4-in. loaf pan coated with cooking spray.
For topping, combine the flour, sugar and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 6 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Buckle in Cooking for 2 Spring 2005, p29

Nutritional Facts

1 piece: 248 calories, 9g fat (5g saturated fat), 57mg cholesterol, 230mg sodium, 38g carbohydrate (0 sugars, 2g fiber), 5g protein.

  • 2 tablespoons butter, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup 2% milk
  • 1 cup fresh or frozen blueberries
  • TOPPING:
  • 1/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 3/4 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  1. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Spread into an 8-in. x 4-in. loaf pan coated with cooking spray.
  2. For topping, combine the flour, sugar and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
  3. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 6 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Buckle in Cooking for 2 Spring 2005, p29

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MY REVIEW
jwynn90 User ID: 5169690 158646
Reviewed Aug. 15, 2010

"Everyone liked it. I used skim milk instead of the 2% and it worked just fine."

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