Blueberry Buckle

Blueberry Buckle

994
JBS BOX 6

"I make this at least twice when blueberries are in season. Makes a great coffeecake or dessert."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 319 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 52.4g
  • 17%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 259 mg
  • 10%

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.

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
  2. Cream together 3/4 cup sugar, shortening, and egg.
  3. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
  4. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
  5. Bake at 375 degree F (190 degrees C) for 25-30 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

994
  1. 1279 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I thought this recipe was excellent. I don't understand some reviewers changing the recipe around and then rating it based on the changes. It should be rated on the original recipe--that's wha...

Most helpful critical review

I did not care for this recipe. I don't understand why everyone gives this recipe a high rating but then writes in the review that they made a million modifications. I made the mistake of follow...

I thought this recipe was excellent. I don't understand some reviewers changing the recipe around and then rating it based on the changes. It should be rated on the original recipe--that's wha...

Looking for something to make with blueberries, I came across this recipe, one I've been making exactly, for over 40 years. I have never found it necessary to change it at all. It is moist, burs...

I double the recipe and use a 9 x 13 pan. I don't double the fruit, though. I use 2 cups of fruit for a 9 x 13 pan, there's still tons of fruit in the cake. I've also used raspberries, huckle...

My friends raved about this blueberry treat and my husband devoured it. I substituted butter for shortening, added 1 teaspoon vanilla, cut the flour to 1-1/2 cups and cooked it for 40 minutes. I...

This was very good-the crumb topping alone was sooo delicious. I took in all the reviews and this is what I came up with. I used butter instead of shortening, added in 2tsp vanilla, used 1 1/...

After reading previous reviews, I used only 1 1/2 c. flour, substituted half butter for the shortening, and added some vanilla (1-2 tsp.) It was wonderful! My husband always eats my treats wit...

GREAT! That's what my husband said when I asked him how it was! Definitely don't skimp on the berries! That's what makes it so moist. I did add a tsp. of vanilla and used butter instead of s...

I did not care for this recipe. I don't understand why everyone gives this recipe a high rating but then writes in the review that they made a million modifications. I made the mistake of follow...

After reading through reviews, I made several changes that resulted in very yummy results: Decreased flour to 1-2/3 cup, added 1 tsp almond extract to the milk before mixing it all in, used 1/4...