Rating: 4 stars
25 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

This is the recipe that my Grandmother handed down to me. I always make it during blueberry season. My guests just love it!

Recipe Summary

cook:
40 mins
total:
1 hr
prep:
20 mins
Servings:
16
Yield:
1 9x13-inch pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Buckle:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.

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  • Prepare buckle: beat sugar and butter in a bowl using an electric mixer until creamy and smooth. Beat in eggs. Whisk 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.

  • Prepare topping: combine sugar, flour, and cinnamon together in a bowl. Cut in cold butter using a pastry blender or 2 knives until topping is crumbly. Sprinkle topping over batter.

  • 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.

Nutrition Facts

436 calories; protein 5.7g; carbohydrates 71.7g; fat 14.9g; cholesterol 60.1mg; sodium 306.1mg. Full Nutrition
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