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Blueberry Buckle Recipe
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Blueberry Buckle Recipe

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Here in western Pennsylvania, we always have an abundance of juicy, delicious blueberries in the summertime. I like to use them most often in this old-fashioned dessert. It's my family's favorite - and mine, too, since it's tasty as well as easy to make. I always freeze some berries with this recipe in mind.
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:9-12 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 9-12 servings

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar, divided
  • 1 egg, beaten
  • 2-1/2 cups all-purpose flour, divided
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh or frozen blueberries
  • 2 teaspoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed

Nutritional Facts

1 piece: 293 calories, 13g fat (5g saturated fat), 29mg cholesterol, 231mg sodium, 41g carbohydrate (20g sugars, 1g fiber), 4g protein.

Directions

  1. In a bowl, cream shortening and 1/2 cup sugar. Add egg and mix well. Combine 2 cups flour, baking powder and salt; add to creamed mixture alternately with the milk. Spread into a greased 9-in. square baking pan. Toss blueberries with lemon juice; sprinkle over batter. In a small bowl, combine cinnamon and remaining sugar and flour; cut in butter until mixture is the size of peas. Sprinkle over berries. Bake at 350° for 60-65 minutes. Yield: 9-12 servings.
Originally published as Blueberry Buckle in Country Extra May 1993, p49


Reviews for Blueberry Buckle

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
dlyn9smith User ID: 1866642 223958
Reviewed Apr. 1, 2015

"This recipe was easy, and the cake was moist on the first day. But when the buckle sets a day or more, the cake tends to dry out. It does help to serve it with whipped cream."

MY REVIEW
ms11145 User ID: 1604521 16055
Reviewed Aug. 8, 2014

"I am glad I read the reviews before making this. I also added 2 or 3 heaping Tablespoons of sour cream to the batter. I also added 1 tsp. vanilla for more flavoring. Not sure how Iong I baked it, but it sure wasn't an hour."

MY REVIEW
zlkj4 User ID: 5185767 12735
Reviewed Jun. 12, 2012

"cake was a bit dry. Topping was tasty though. Maybe add some sour cream to batter for moisture."

MY REVIEW
manga User ID: 4211076 36952
Reviewed Aug. 19, 2011

"I agree that it was very dry. There are other blueberry buckle recipes that work."

MY REVIEW
BakinGymnast User ID: 5767825 16054
Reviewed Aug. 9, 2011

"Nice flavor, but VERY dry. It almost seems like 60 minutes was too long to bake it."

MY REVIEW
Amber.Holtz User ID: 1696457 16449
Reviewed Jul. 10, 2010

"This recipe was so good. My husband liked it so much I made it three times in one week. I'm trying it today with splenda."

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