Maritime Blueberry Buckle Recipe -
Maritime Blueberry Buckle Recipe

Maritime Blueberry Buckle

Recipe by  

"This is a traditional recipe from eastern Canada where blueberries grow wild and abundantly each summer. This recipe combines all my favorite things... cake, berries and crumble topping!"

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Ingredients Edit and Save

Original recipe makes 9 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    1 hr 10 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish. Whisk 1 cup flour, the baking powder, and salt together in a mixing bowl.
  2. Beat the shortening and 1/2 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan, then sprinkle evenly with blueberries. Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter in a bowl with a fork until crumbly and evenly mixed. Sprinkle evenly over the blueberries.
  3. Bake in the preheated oven until a toothpick inserted into the buckle comes out clean, about 35 minutes. Allow to cool before serving warm.
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  • Cook's Note
  • If you use frozen berries, I prefer to thaw them and drain some of the moisture away. Otherwise your crumble will be very wet.

Reviews More Reviews

Most Helpful Positive Review
Aug 02, 2010

Oh No! Something went wrong and I'm the one who submitted the recipe. I made this for my family after picking a few cups of fresh berries and it was a disaster! My mom said it's due to the humidity we are facing (the temp here has been 29 but 44 with the humidex). I should have added less butter to the crumble mixture because it made everything a soggy mess. So please add a bit of butter at a time, just until the mixture holds together.

Most Helpful Critical Review
Oct 18, 2011

This was just so-so. I like my mom's recipe better.


48 Ratings

Jun 29, 2010

This is so delicious, quick, and simple! It's a wonderful dessert or breakfast. Mine took a little longer to bake. I'm sure I'll be making this again!

Aug 17, 2011

Great recipe, I used butter instead of shortening for the cake. Also added brown sugar to the topping for more flavor. Served with lemon ice cream, so good!!!

Sep 27, 2010

This was very good this morning for breakfast. The cake part was light and fluffy. The only problem I had was that the cake was done and the topping was not. So the bottom of the cake was a little over done by the time that the top was done. This may have been my fault because I had to use frozen blueberries. It still tasted very good and I will try again next season when I have fresh blueberries.

Jul 23, 2010

Delcious! I one and halfed (not double, lol) this recipe and baked it in a 13x9 casserole dish. It was very moist and flavorful and much better then the buckle I tried last year. It's very much like a blueberry muffin but the cake part is a little more cakey then a muffin.

Jul 14, 2010

We loved this so much I ade it twice in the same week. The second time I made one and a half recipe and baked it in a 7 x 11 dish. The cake part isn't too sweet, but rich and moist and the crumb topping is just perfect. Thanks for sharing!

Jul 13, 2010

Absolutely delicious! Followed the ingredients/directions as they are listed! Will definitely make again!


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  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 41.8 g
  • 13%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 194 mg
  • 8%

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

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