Classic Blueberry Buckle
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 9 servings.
This blueberry buckle recipe came from my grandmother. As children, my sister and I remember going to Pennsylvania for blueberry picking. Mother taught us to pick only perfect berries, and those gems went into this wonderful recipe. —Carol Dolan, Mount Laurel, New Jersey
Ingredients
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1/4 cup butter, softened
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3/4 cup sugar
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1 large egg, room temperature
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/4 teaspoon salt
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1/2 cup 2% milk
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2 cups fresh blueberries
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TOPPING:
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2/3 cup sugar
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1/2 cup all-purpose flour
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1/2 teaspoon ground cinnamon
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1/3 cup cold butter, cubed
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Whipped cream, optional
Directions
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1.
Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg; beat well. In another bowl, combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Spread into greased 9-in. square baking pan.
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2.
For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberry mixture.
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3.
Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream and additional blueberries.
Nutrition Facts
1 piece: 390 calories, 13g fat (8g saturated fat), 54mg cholesterol, 282mg sodium, 64g carbohydrate (36g sugars, 2g fiber), 5g protein.
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