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Grandma's Blueberry Buckle

Rated as 4.46 out of 5 Stars

"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
Original recipe yields 16 servings (1 9x13-inch pan)

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.

Nutrition Facts


Per Serving: 436 calories; 14.9 g fat; 71.7 g carbohydrates; 5.7 g protein; 60 mg cholesterol; 306 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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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.

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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 ...

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...

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.

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...

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

If you are looking for more of a det, cakey buckle you might like this. I followed the recipe to a T, including only not overmixing and took mine out of the oven at 38 minutes to play it safe. I...

I added only 3 and 1/2 cups flour rather than 4. still a bit dry. But I like the large size and served warm it is really delicious.