Maritime Blueberry Buckle

Maritime Blueberry Buckle

42
TrudyNH 3

"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

1 h 10 m servings 281 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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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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  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.

Footnotes

  • 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

42
  1. 48 Ratings

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Most helpful positive review

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 hu...

Most helpful critical review

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

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 hu...

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!

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 cru...

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!!!

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 l...

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 mu...

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

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

Delicious. I added 1 additional cup of blueberries. Will definitely make again.