Down East Blueberry Buckle Recipe

4.5 14 15
Down East Blueberry Buckle Recipe
Down East Blueberry Buckle Recipe photo by Taste of Home
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Down East Blueberry Buckle Recipe

Read Reviews
4.5 14 15
Publisher Photo
This buckle won a contest at my daughter’s college. They shipped us four lobsters, but the real prize was seeing the smile on our daughter's face. —Dianne van der Veen, Plymouth, Massachusetts
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

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

Directions

Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. Transfer to a greased 9-in. square baking pan.
For topping, in a small bowl, mix sugar, flour and cinnamon. Using a fork, stir in softened butter until mixture is crumbly. Sprinkle over batter.
Bake 30-35 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool in pan on a wire rack. Serve warm or at room temperature. Yield: 9 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Down East Blueberry Buckle in Taste of Home September/October 2015, p62

Nutritional Facts

1 piece: 354 calories, 12g fat (7g saturated fat), 49mg cholesterol, 277mg sodium, 59g carbohydrate (32g sugars, 2g fiber), 5g protein.

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup 2% milk
  • 1/4 cup butter, melted
  • 2 cups fresh or frozen blueberries
  • TOPPING:
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, softened
  1. Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. Transfer to a greased 9-in. square baking pan.
  2. For topping, in a small bowl, mix sugar, flour and cinnamon. Using a fork, stir in softened butter until mixture is crumbly. Sprinkle over batter.
  3. Bake 30-35 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool in pan on a wire rack. Serve warm or at room temperature. Yield: 9 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Down East Blueberry Buckle in Taste of Home September/October 2015, p62

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Reviews forDown East Blueberry Buckle

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3doglovr User ID: 1705979 272234
Reviewed Aug. 26, 2017

"easy to put together but i expected it to be more cake-like. My husband thought it was ok though."

MY REVIEW
JMartinelli13 User ID: 92779 269302
Reviewed Jul. 11, 2017

"Used whole milk, disappeared way too fast. Will make 2 pans next time!"

MY REVIEW
meaganteal User ID: 814898 255779
Reviewed Oct. 23, 2016

"Fantastic recipe!!! Very easy to make and was a gone when I took it to work."

MY REVIEW
angela32 User ID: 3084463 254423
Reviewed Sep. 21, 2016

"My family really liked this recipe. Goes nicely with a big cup of coffee!"

MY REVIEW
ms11145 User ID: 1604521 252852
Reviewed Aug. 18, 2016

"Husband raved over this recipe. While it was good, it didn't match up to what I get when I travel to Maine. However, not using the tiny sweet Maine blueberries may be the reason. It is a simple and quick recipe to stir up."

MY REVIEW
robbrd User ID: 1292786 249125
Reviewed Jun. 6, 2016

"I was pleased with how quickly this was put together and in the oven. The high point for one of our kids was that the blueberry wasn't overwhelming. I found it to be on the dry side, both the cake and the topping. I used fresh blueberries. Perhaps it would have been better to use frozen."

MY REVIEW
dylan's mama User ID: 4441033 248462
Reviewed May. 21, 2016

"SO delicious! I used part whole wheat flour and substituted a heart healthy oil for the butter in the batter and threw in some oats in the crumb topping instead of all flour. It was AMAZING! The only other change I made was that I used 1 cup blueberries and 1 cup rhubarb because I didn't have enough blueberries. So yummy!"

MY REVIEW
kimspacc User ID: 1340117 232824
Reviewed Sep. 13, 2015

"Very moist! Definitely a favorite."

MY REVIEW
jeanskillet User ID: 7823831 231815
Reviewed Aug. 26, 2015

"MADE THIS TWICE ALREADY AND EVERYONE LOVED IT! MY HUSBAND LIKES IT WARM WITH A LITTLE WHIPPING CREAM OVER IT! YUMM!"

MY REVIEW
[email protected] User ID: 708237 231559
Reviewed Aug. 21, 2015

"easy to make and so delicious. Will make this one often."

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