This Blueberry Buckle gives me all the nostalgia! It’s the childhood recipe I grew up with and my family loves it!
You need this in your life. Whenever someone tries this, they immediately ask for the recipe!
It’s incredible…and if you want, you can use it as a base for a coffee cake recipe.
We went with 2 cups of blueberries but you could do one cup and be good.
My Mom passed this recipe on to me when I got married.
She would make this for Easter and Christmas Morning… amazing!
I shared this recipe in a reel over on Instagram! Check it out: @athomewithnatalie
INGREDIENTS
+ 1/4 cup butter or margarine
+ 3/4 cup sugar
+ 1 Egg
+ 2 cup sifted all-purpose flour
+ 2 tsp baking powder
+ 1/2 tsp salt
+ 1/2 cup milk
+ 2 cups fresh blueberries, washed
CRUMB TOPPING:
+ 1/2 cup soft butter (DON’T melt it like I did when I went to soften it. haha. I was distracted- dealing with wild children on a trampoline – but I rolled with it. The topping just isn’t as crumbly as usual but still tastes amazing!)
+ 1 cup sugar
+ 2/3 cup flour
+ 1 tsp cinnamon
DIRECTIONS:
Cream butter; add sugar and beat until lights.
Add egg and beat well.
Add sifted dry ingredients right into the mixer- do a little spoon stir of all the dry ingredients and THEN mix all together.
Add milk, beating until smooth.
**Note..don’t pack in flour, or else you’ll need to add more milk to balance that out.**
Fold in FRESH blueberries. (SUPER gently! If you use frozen it will add too much liquid and turn the buckle a grey purple. still yummy but not pretty.)
This is a thick batter so you can’t really “pour” it…but take your time scooping and smoothing into a greased pan. I typically use a square pan- but when I double it I use a 9×11.
Sprinkle with Crumb Topping.
Bake 375 degrees for 35 minutes. 6-9 Servings
Let chill completely and serve!
We typically make the buckle the night before we want it.
The smell of it takes me home!
It’s been a staple in our house all the years and I hope you try it out.
I’m sure your loved ones will be begging for it every year!
Not that you have to wait for a Holiday… It would be great for a brunch recipe!
