Blueberry Buckle II Recipe -
Blueberry Buckle II Recipe
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Blueberry Buckle II

Recipe by  

"Blueberry Buckle is an old fashioned, easy to prepare, like grandma used to make recipe. Black raspberries may be used in place of blueberries."

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Ingredients Edit and Save

Original recipe makes 1 9x13 inch baking dish Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C); lightly grease and flour a 9x13 inch baking dish.
  2. In a large bowl, cream together 1/4 cup butter and 3/4 cup sugar. Beat in egg. Beat in milk. Combine 2 cups flour, baking powder, and salt, and stir into butter mixture. Finally, fold in blueberries and spread mixture into prepared baking dish.
  3. In a small bowl combine 1/4 cup butter, 1/2 cup sugar, cinnamon and 1/3 cup flour. Mix together until mixture resembles coarse crumbs, then sprinkle over blueberry mixture.
  4. Bake 45 to 50 minutes, until topping is golden.
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Reviews More Reviews

Most Helpful Positive Review
Sep 09, 2003

We have updated this recipe to include 2 teaspoons baking powder. The baking powder was omitted due to a typo. We apologize for the confusion. - The Staff

Most Helpful Critical Review
Aug 14, 2003

I also thought this was too dry and "bready". Not enough topping. Would not make it again.


44 Ratings

Aug 19, 2005

I rated this 4 stars because you have to fix the recipe-obviously you would not use 2 teaspoons of salt in a dessert. 1/2 teaspoon is sufficient. Also it is alot more moist using 1/2 c butter/shortening instead of 1/4 c. With these corrections it's the same as the other buckle recipe-excellent!

Aug 21, 2007

Delicious!!!!! I made this for work and everyone raved about it! It turned out moist and even the crumb topping was perfect. I'm getting requests for not only the recipe but to make it again soon. I followed this recipe almost to the T. The only thing I changed was decreasing the salt to 1 1/2 tsp.

Jun 21, 2010

This recipe was okay as listed on site. I reduced the salt immediately knowing that 2 teaspoons for a 13x9 was going to be too much. Other than that, I followed the recipe exactly and it was better than average, but not great. I decided to try again, and increased the blueberries to 3 pints, used 2/3 C buttermilk and put in 1 t vanilla. I used all the topping (it's a lot, but people loved the topping). It was great warm with ice cream, and I also used it for breakfast and got rave reviews. The recipe needs a bit of tweaking, but now I will be using it often in the summer. I think you could put a teaspoon of almond extract rather than vanilla and get a different but very nice coffee cake, too.

Aug 29, 2002

I have used this recipe so many times i had to come back to get a new one as the other is so worn. My husband loves blueberries and this is a different way to use them

Jul 26, 2007

I liked this recipe. It was easy to make and used ingredients I had on hand. After reading other reviews, I increased the butter to 1/2 c., decreased the flour to 1 1/2 c., and decreased the salt to 1/2 tsp. I also used brown sugar in the topping instead of white. I would definitely make it again.

Aug 29, 2002

I was not impressed with this recipe. It was very heavy. Was the recipe missing baking powder??


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  • Calories
  • 175 kcal
  • 9%
  • Carbohydrates
  • 29.1 g
  • 9%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 356 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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