Grandma's Blueberry Buckle Recipe - Allrecipes.com
Grandma's Blueberry Buckle Recipe
  • READY IN 1 hr

Grandma's Blueberry Buckle

Recipe by  

"This is the recipe that my Grandmother handed down to me. I always make it during blueberry season. My guests just love it!"

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch pan Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
  2. Beat 1 1/2 cups sugar and 1/2 cup butter in a bowl using an electric mixer until creamy and smooth; beat in eggs. Whisk 4 cups flour, baking powder, and salt together in a separate bowl. Stir flour mixture into creamed butter mixture, alternating with milk, until batter is just combined; fold in blueberries. Pour batter into the prepared pan.
  3. Combine 1 1/3 cups sugar, 1 cup flour, and cinnamon together in a bowl; cut in 2/3 cup cold butter using a pastry blender or 2 knives until topping is crumbly. Sprinkle topping over batter.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool buckle on a wire rack.
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Reviews More Reviews

Feb 21, 2014

Because I grow blueberries, I’m always on the hunt for a good blueberry recipe and this one is very good. This makes a wonderful blueberry cake that has wonderful flavor and texture. The only changes I made were to add a little vanilla and I extended the baking time.

 
Aug 19, 2014

Followed the recipe exactly but scaled down for an 8x8 pan. It was lovely and a great use for extra blueberries!

 

7 Ratings

Aug 03, 2014

This was Fabulous! I added fresh Blackberries instead of blueberries, and Oh yum it was tasty! :)

 
Nov 28, 2014

My family loved this. I used 3/4 cup white sugar and 3/4 cup brown sugar instead and it made a nice crispy topping. The only thing I think detracted from it was the amount of flour. Even after baking I could still smell the flour when we ate it.

 
Oct 04, 2014

I tried this recipe, it's very good.

 
Aug 02, 2014

Since I'm a vegan I didn't think I would be able to make this recipe but I figured how to make it vegan and it came out pretty good. I changed the serving size to 4. I substituted the eggs with Bob's Red Mill Egg replacer (1 1/2 Tablespoons) and instead of milk I used soy milk. I also used Earth Balance soy butter instead of regular, substituted white sugar for brown for the topping and added 1/2 tsp of cinnamon to the batter. It turned out excellent. Fluffy with a soft texture to it that melts in my mouth.Not too sweet but sweet enough. This one is a keeper. Thank you!

 
Jun 16, 2014

I made a oat crisp for the topping and everyone loved it.

 

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Nutrition

  • Calories
  • 436 kcal
  • 22%
  • Carbohydrates
  • 71.7 g
  • 23%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 306 mg
  • 12%

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

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About the Cook

 
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