Moist Blueberry Buckle Recipe

4.5 5 9
Moist Blueberry Buckle Recipe
Moist Blueberry Buckle Recipe photo by Taste of Home
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Moist Blueberry Buckle Recipe

Read Reviews
4.5 5 9
Publisher Photo
I used to buy baskets of delicious blueberries from a man who had numerous bushes. One of my co-workers gave me this recipe, and it's become a favorite.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1/4 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 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 cold butter, cubed

Directions

In a bowl, cream the shortening and sugar. Beat in egg; mix well. Combine the flour, baking powder and salt; add alternately to creamed mixture with milk. Fold in blueberries. Pour into a greased 9-in. square baking dish.
For topping, combine the sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before cutting. Serve warm or cooled. Yield: 9 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Buckle in Country Extra May 2002, p49

Nutritional Facts

1 piece: 354 calories, 12g fat (5g saturated fat), 39mg cholesterol, 286mg sodium, 58g carbohydrate (31g sugars, 2g fiber), 5g protein.

  • 1/4 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 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 cold butter, cubed
  1. In a bowl, cream the shortening and sugar. Beat in egg; mix well. Combine the flour, baking powder and salt; add alternately to creamed mixture with milk. Fold in blueberries. Pour into a greased 9-in. square baking dish.
  2. For topping, combine the sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before cutting. Serve warm or cooled. Yield: 9 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Buckle in Country Extra May 2002, p49

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Reviews forMoist Blueberry Buckle

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MY REVIEW
manga User ID: 4211076 227217
Reviewed May. 31, 2015

"I made this with the shortening and then again with 1/4 cup butter. I thought it was slightly better with the butter. I also added 1 tsp. vanilla"

MY REVIEW
chand002 User ID: 3610678 41465
Reviewed Jun. 25, 2014

"Loved it! So moist, even the 2nd day"

MY REVIEW
MarDon01 User ID: 6443679 132387
Reviewed Jan. 8, 2012

"I loved this. It isnt moist like a blueberry muffin. But not hard like a scone. Just very good texture and can pick up the slice and enjoy it. I have shared it with some of my friends and they love it too."

MY REVIEW
[email protected] User ID: 2058167 93290
Reviewed Feb. 2, 2010

"This is an easy, quick recipe that is moist and very good. Careful not to over-bake."

MY REVIEW
cookingmoose User ID: 1763160 41464
Reviewed Aug. 1, 2009

"I wasn't too impress with this cake it was way to dry if it had just abit more moister batter, then, I may bake it again"

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