Blueberry Buckle
Perfect for a picnic or potluck. This is a cake my mom always made for us during blueberry season. Coming home from school to find this cake cooling on the counter was always a grand event. Mom still makes it often for church picnics and other events. Blueberry Buckle is a terrific way to finish off a long day of cooking out and relaxing. This is very simple to make, very moist, chock full of blueberries and it travels well. It also makes for a wonderful breakfast cake, or could be served warm for dessert with a lovely scoop of vanilla ice cream. Serve it along with some fresh strawberries and whipped cream on the Fourth of July for a red, white and blue look.
Blueberry Buckle (makes one 9×9″ cake pan)
2 C. flour
3/4 C sugar
2 1/2 t. baking powder
3/4 t. salt
2 C. blueberries
1/4 C. butter
3/4 C. milk (I seem to have an abundance of buttermilk lately, so I used this instead)
1 egg
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-Heat the oven to 375f. Coat a 9×9″ cake pan with pan spray.
- Cream together butter and sugar. Add the egg and milk and mix until blended. Add the flour, sugar, baking powder and salt, mix until just blended and then gently fold in the blueberries. Pour the batter into the prepared pan. Make the topping:
Topping:
1/2 C. sugar
1/3 C. flour
1/2 t. cinnamon ( I use more)
1/4 C. soft butter
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-Mix together all ingredients until crumbly and sprinkle over the top of the batter.
-Bake the cake for 45 to 50 minutes, or until the cake springs back a little when gently pressed.
I think someday I will try this out with peaches instead of blueberries…..
Enjoy!
Happy Baking and Happy Picnicking!
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I have been making blueberry buckle for years and years using my grandmother’s recipe. I was too lazy to dig it out when I saw this article and used your recipe instead. Amazing difference. I haven’t compared the recipes to see what the difference might be, but I’m thinking it might be the way the ingredients are added. I’ve always just put the ingredients in the bowl and mixed them - I think creaming the butter and sugar first, then the wet ingredients, then the dry ingredients was the key. Awesome recipe - I’ll be using this one from now on…sorry Grandma!
I might try it with peaches as well! Thanks!