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Down East Blueberry Buckle

Total Time

Prep: 15 min. Bake: 30 min.

Makes

9 servings

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
Down East Blueberry Buckle Recipe photo by Taste of Home

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 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

  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 until a toothpick inserted in center comes out clean, 30-35 minutes (do not overbake) . Cool in pan on a wire rack. Serve warm or at room temperature.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

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

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Reviews

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Average Rating:
  • Kim
    Jan 11, 2021

    This was delicious and so easy to make.

  • sueseako
    Jan 3, 2021

    Delicious I wouldn’t change it add anything. ????

  • Julie
    Dec 20, 2020

    My mother-in-law gave me a blueberry buckle recipe years ago, which our family loves but I hadn't made it in 2-3 years. Instead of looking for the recipe card in my box, I found this recipe and tried it yesterday. I did nearly double the amount of blueberries and it turn out great! It was so delicious I'm making another one today to take to someone who is not feeling well. 5 stars for sure -Highly recommend trying this one!

  • oreo95
    Aug 20, 2020

    Very simple recipe. Yummy! Made exact, next time I will cut topping ingredients in half to suit family's taste. Definite keeper. Thanks Dianne

  • Kathy
    Aug 12, 2020

    I have made this recipe many times and everyone who has a piece loves it. This year I decided why not use this recipe and omit the blueberries and use fresh peaches. I used the same amount peaches as blueberries and it came out great. I will definitely keep on using this recipe.

  • Colly
    Aug 3, 2020

    I haven't tried it yet but it looks good. I don't care who came up with the recipe, I have a freezer full of blueberries from last year & our bushes are loaded & already producing this year. So I'm glad to get a new recipe to try.

  • DDPLoeches
    Jul 31, 2020

    There's a similar recipe on TOH called Blueberry Buckle with Lemon Sauce. I compared the recipes and decided to make this one. Then I forgot which recipe said to sprinkle the berries on top and which one said to fold them in, so I sprinkled them on top and pressed them into the batter a little bit. Otherwise, no changes to the recipe, although in my 11x7 pan, it took 45 minutes to get done in the center. It turned out delicious. We ate a piece while it was still warm and decided that we'll warm up the leftovers before enjoying them.

  • shelleyjCA2AZ
    Jul 25, 2020

    delicious.....I made half the recipe yesterday....still got 6 large slices.... and while it is similar to Betty's recipe it's not exactly....I like the NO glaze....I think that would be way to sweet....Betty has the glaze...so hat's OFF to you and your recipe...

  • R L
    Jun 17, 2020

    FOR IRIS.....THIS SITE IS FOR RECIPE SHARING--NOT NECESSARILY RECIPE INVENTING.....SINCE I DON'T HAVE THE 1976 BETTY CROCKER COOKBOOK, I AM GLAD TO GET THIS RECIPE AND OTHERS AVAILABLE HERE!!

  • diannevdv
    Oct 31, 2019

    I am the one who submitted this recipe. I originally got it from my mom. She made it often and it was a favorite. I tweaked it a bit by using either half 'n half or cream in place of milk. That is how I submitted the recipe to Taste of Home. Also I always use real butter. Although fresh blueberries are good I almost always use 2 cups frozen blueberries., rinsed and patted dry with paper towels and add while still frozen. Tip: Do not overbake. Test for doneness after 25 min. Enjoy!