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Blueberry Buckle



Blueberry Buckle - A Family Feast

Early in my career, in the Boston area, I worked with a lovely woman named Jane.  One day, Jane announced that she would be bringing in some of her Blueberry Buckle the following morning. The recipe was originally from Jane’s grandmother, and I soon learned from my co-workers that this was considered a very special event in the office.  The next morning, the air in the office was literally buzzing with anticipation as we waited for Jane to arrive with The Buckle.

Blueberry Buckle - A Family Feast

We all watched the office elevator as Jane finally arrived, carrying the blueberry buckle, with a big, knowing smile on her face.  We followed Jane to the office kitchen and collectively said “ooh!” as she revealed the blueberry buckle in the baking pan, which she had thoughtfully wrapped in a dish towel so it would stay warm during her commute to the office.  Carefully she served each of us a piece – and then we dove in.

A buckle is an old-fashioned single layered cake interspersed with berries and with a streusel-type topping that “buckles” as it cools.  There is one word for that blueberry buckle: sublime.  Not too sweet, perfectly moist, warm and bursting with berries.  OK – that was more than one word, but this is a must-try recipe!

Blueberry Buckle - A Family Feast

Jane was nice enough to share her recipe with us that day, and we’re sharing it with you.  To Jane and her grandmother, wherever you are…thank you for sharing your recipe, and I hope we have done your family recipe proud!

Blueberry Buckle

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 8-10 portions

Blueberry Buckle

Ingredients

    For the cake
  • 3/4 cup sugar
  • 1/4 cup shortening
  • 1 large egg
  • 3/4 cup whole milk
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups blueberries (fresh or frozen)
  • Additional shortening and flour to prepare the baking pan
  • For the topping
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter

Instructions

  1. Preheat the oven to 375 degrees.
  2. In a mixing bowl, cream together the sugar and shortening until light and fluffy. Add the egg and mix until blended. Then add the milk and mix again until blended.
  3. In a separate bowl, sift together the 2 cups flour, baking powder and salt. Fold the dry mixture into the wet mixture slowly until blended. Fold in the blueberries.
  4. Grease and flour a 9x9 or 8x10 pan. Spread the blueberry batter evenly into the prepared pan.
  5. To make the topping, combine the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in butter until mixture is crumbly. Sprinkle over the cake mixture in the pan.
  6. Bake at 375 degrees for 35-40 minutes for an 8x10 pan or 45-50 minutes for an 9x9 pan (until cake tester comes out clean). Other size baking pans may be used - just adjust the cooking time accordingly.
  7. Serve warm or cold, plain or with vanilla ice cream or whipped cream.
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Comments

  1. Yum these look delicious. I love blueberry desserts and will definitely have to try these!
    Rosie @ Blueberry Kitchen recently posted…Mocha CupcakesMy Profile

  2. My mom made blueberry buckle when I was growing up. To this day it remains one of my favorite desserts. I think hers had nutmeg in the streusel too.
    Liz @ Virtually Homemade recently posted…Mashed Potato and Bacon PizzaMy Profile

  3. Can I just tell you that I LOVE breakfast cakes… this looks amazing! Thanks so much for sharing at my Super Saturday Show & Tell party today! Please come again next week. xoxo~ Ruthie
    Ruthie recently posted…Disney’s Mini Mac-and-Cheese…My Profile

  4. This is fabulous! Pinned!
    Dorothy @ Crazy for Crust recently posted…Chocolate Conversation Heart FootballsMy Profile

  5. Blueberry buckle is truly one of my favorite treats! The one I make has more blueberries than cake and is so yummy! Yours looks so pretty.
    Laura Dembowski recently posted…Dolley Madison Cake and Giveaway!My Profile

  6. It’s in the oven now. I can’t wait to taste it. My Mom always made blueberry cake or bb muffins with blueberries that my Dad would pick in the wild. We are lucky here in the North to get such a wonderful fresh treat. We freeze them and have them all year! Thanks for posting this recipe.

  7. I’m planning on making this for the second time for my husband to take to work. Do you think it would still come out good if i combined all the ingredients and put it in the fridge over night and then just popped it in the oven in the morning? I always get nervous when making something for other people in a way that i’ve not made it before. It was wonderful the first time around and I really want it to come out the same this second time.

    • Hi Rose! I haven’t tried refrigerating it overnight before baking… I would be concerned that it might not rise during the baking process if it is mixed that far in advance! You could measure everything out the night before and then mix it together as soon as you wake up? That might help save some time! Hope that helps! Martha

  8. This recipe is from a Betty Crockery cookbook published in 1958.

  9. I’m upset! I keep trying to sign in and it won’t let. I only have one email address and it says it
    already taken. Something is wrong!

    • Hi Jenny! Sorry for the problem – Are you trying to subscribe to our emails or log in to ZipList? Or something else? Please let me know more details and I will try to help!

      Martha

  10. Just a suggestion: If you are using frozen blueberries, toss them with a bit of flour before you mix them with the other ingredients. That will help keep the blueberries from “bleeding” all over the cake and making your crumbs blue.

    I’ve made other blueberry breakfast cakes. Looking forward to this one!

  11. Chris Smith :

    Can this recipe be doubled ok?

    • Hi Chris – I’ve never doubled it myself but I’m sure it would work if you can find the right size pan! A 9×13 might be a little too small since the cake rises a bit as it bakes. Let us know how it comes out! Thanks!

  12. could you substitute other types of fruit? like chopped peaches in this recipe? I’m thinking it peach buckle would be delicious and don’t see a reason it wouldn’t work, but I am not an expert baker. I mean, I can follow a recipe but making changes to baking recipes is not my forte.

    • I think fresh peaches that aren’t too wet would work great! It’s a pretty basic batter so the flavor will be fine for other fruits! Let us know how it comes out for you!

  13. Can I use butter instead of shortening? Looks so good.found this on Pinterest…thank you

  14. I just made this last night and my husband fed most of it to some very talented and hard working guys rebuilding our deck while I was at work today. They loved it!
    I am glad I packed a piece for supper at work tonight-otherwise, I would be out of luck.
    I like to use cinnamon and a bit of nutmeg into the cake batter – and a teaspoon of vanilla. I sub brown sugar for half of the the called-for white sugar in the cake portion of the recipe (1/2 white/1/2 brown) I don’t touch the topping ingredients; I don’t think you can improve on that!

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