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Old Fashioned Blueberry Buckle

I love the flavor of this old-fashioned fruity dessert.
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    9 servings

Ingredients

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

Directions

  • In a medium bowl, cream shortening and sugar. Beat in egg. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Pour into an ungreased 8-in. square baking pan. Arrange blueberries on top.
  • In another bowl, cream butter and sugar. Combine flour and cinnamon; add gradually to creamed mixture. Crumble over blueberries.
  • Bake at 350° for 45-50 minutes.

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Reviews

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Average Rating:
  • gp5mjg
    Jul 20, 2013

    Was very tasty. I used fresh blueberries from the garden. I also changed the 1/2 milk ingredient to 1/4 sour cream and 1/4 milk. Very good served warm with vanilla ice cream

  • mileybrown
    Jul 25, 2011

    Used fresh wild blueberries...what could be better. Served warm with whipped cream. There is an error in the instructions which through me for a bit...

  • earlofbogie
    Jun 3, 2010

    I have had this recipe for 40 years and I drag itout every June when the new crop comes in and we eat it all summer until we nearly burst. You add the milk along with the dry ingredients alternating a little of each until it is all incorporated. However, I find that substituting sour cream for the milk gives you a more moist and tender cake. You may still need to add a Tbsp. or two of milk to get the correct consistency. It makes a wonderful coffeecake. I take it everywhere.

  • Coffee_Cup
    Jul 3, 2009

    I guess you add the milk alternately with the dry ingredients to the creamed mixture

  • KAFaust47
    Nov 8, 2008

    This receipe doesn't say when to add the milk. Do you add it alternately to the creamed mixture and dry ingredients?