Blueberry Buckle


This blueberry buckle makes a great coffee cake or dessert. I make this at least twice when blueberries are in season.

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
1 8x8-inch cake


  • ¾ cup white sugar

  • ¼ cup shortening

  • 1 large egg

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ½ cup milk

  • 2 cups fresh blueberries


  • ½ cup white sugar

  • cup all-purpose flour

  • ¼ cup butter, softened

  • ½ teaspoon ground cinnamon


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch pan.

  2. Cream sugar, shortening, and egg in a large bowl until light and fluffy. Stir together flour, baking powder, and salt in a separate bowl. Add flour mixture to sugar mixture in 2 batches, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Pour into the prepared pan.

  3. Make topping: Combine sugar, flour, butter, and cinnamon in a bowl; mix with your hands until crumbly. Sprinkle over cake batter.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Nutrition Facts (per serving)

320 Calories
11g Fat
52g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 320
% Daily Value *
Total Fat 11g 14%
Saturated Fat 5g 23%
Cholesterol 32mg 11%
Sodium 259mg 11%
Total Carbohydrate 52g 19%
Dietary Fiber 2g 5%
Total Sugars 29g
Protein 4g
Vitamin C 3mg 14%
Calcium 80mg 6%
Iron 2mg 9%
Potassium 81mg 2%

* 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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