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Down East Blueberry Buckle

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
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    9 servings


  • 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
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, softened


  • 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 until a toothpick inserted in center comes out clean (do not overbake), 30-35 minutes. 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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Average Rating:
  • 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 hat's OFF to you and your recipe...

  • R L
    Jun 17, 2020


  • 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!

  • Googeegaga
    Oct 25, 2019

    So good! We like it warm with ice cream!

  • Sue
    Oct 1, 2019

    This is a fantastic recipe that I have been baking for 20 years. I consider it more of a coffee cake - not quite as moist as a cake. It's very uncanny that the directions and each of the measurements are exactly the same as the recipe I was given by my mother.

  • Iris
    May 21, 2018

    For diannebdb. Amazing how you are the once who created this recipe as it is exactly the same as theone in my 1976 Betty Crocker cookbook!!

  • buttermilk maid
    Mar 11, 2018

    Very nice coffee cake. I used buttermilk and my fruit of choice was mango. Husband was impressed.

  • 3doglovr
    Aug 26, 2017

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