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

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Feb 08, 2015

Batter was so thick, I could not work with it. Needs either less flour or not milk to make the right consistency.

 

9 Ratings

Apr 11, 2015

I made this for work and everybody loved it. This was an easy recipe.

 
Aug 19, 2014

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

 
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!

 

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Nutrition

  • Calories
  • 436 kcal
  • 22%
  • Carbohydrates
  • 71.7 g
  • 23%
  • Cholesterol
  • 60 mg
  • 20%
  • 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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