Blueberry Buckle II

Blueberry Buckle II

SACKMAN

"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

1 h servings 175 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

Read all reviews 34
  1. 45 Ratings

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Most helpful positive review

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

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

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Newest

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

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/...

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 s...

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

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 b...

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

This recipe couldn't be easier to make - all of the ingredients can be found in your pantry - just add berries. I made this for a coworkers birthday - everyone raved. I got lots of compliments.

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 sal...

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

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