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Blueberry Buckle with Streussel Topping Recipe

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Blueberry Buckle with Streussel Topping Recipe

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5 6 5
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 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 near the center comes out clean. Cool on a wire rack. Yield: 9 servings.
Originally published as Blueberry Buckle in Taste of Home August/September 1997, p44

Nutritional Facts

1 piece: 371 calories, 12g fat (7g saturated fat), 75mg cholesterol, 355mg sodium, 61g carbohydrate (33g sugars, 2g fiber), 6g protein.

  • 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
  1. 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 near the center comes out clean. Cool on a wire rack. Yield: 9 servings.
Originally published as Blueberry Buckle in Taste of Home August/September 1997, p44

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Reviews forBlueberry Buckle with Streussel Topping

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catyd User ID: 5888886 263973
Reviewed Mar. 27, 2017

"FANTASTIC! Brought it to work today and had numerous compliments. I doubled the recipe and cooked it about 15 additional minutes. I'll definitely make this again and probably never make any other recipe again."

MY REVIEW
manga User ID: 4211076 226990
Reviewed May. 26, 2015 Edited Jun. 25, 2017

"Very good. It was a hit with the family. It was moist and not dry like other coffee cakes."

MY REVIEW
[email protected] User ID: 1202636 49918
Reviewed Jul. 26, 2013

"Delicious! I served it with frozen blueberry yogurt!"

MY REVIEW
DebbiR User ID: 4162498 22614
Reviewed Aug. 3, 2010

"Just made this tonight. My son told me about something like this so I thought I would give it a try. It came out so VERY moist. Just the right amount of blue berries and toppings. Will definitely make this again and might bring it to a party this weekend."

MY REVIEW
Nick's Mom User ID: 4282809 76356
Reviewed Jul. 22, 2010

"Ever since this was published in the magazine, I have made it. It is by far the best buckle I have ever had or made. My family loves it and yours will too."

MY REVIEW
buffetfan User ID: 4035139 45809
Reviewed Jul. 17, 2009

"My husband loves blueberries. I'll try this for our next family gathering!"

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