Grandma's Blueberry Buckle

Grandma's Blueberry Buckle

10
ChefGary 3

"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

1 h servings 436 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 71.7g
  • 23%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 306 mg
  • 12%

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 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.

Reviews

10
  1. 10 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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 ...

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

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

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

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

My momma would make me blueberry buckle every year for my July birthday. When The Lord suddenly took her home a few years ago,the recipe went with her. I've been searching for & baking many Blue...

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 afte...

I tried this recipe, it's very good.

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...