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Blueberry Buckle

Rated as 4.6 out of 5 Stars
24

"I make this at least twice when blueberries are in season. Makes a great coffeecake or dessert."
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Ingredients

servings 319
Original recipe yields 10 servings (1 -8x8 inch cake)

Directions

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  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

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

Nutrition Facts


Per Serving: 319 calories; 10.8 52.4 4.3 32 259 Full nutrition

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Reviews

Read all reviews 1k
  1. 1501 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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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...

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...

This is an excellent recipe AS IS. I can understand changing things like brown sugar in place of white sugar for the topping, but the amount of flour, the use of shortening, etc. are essential c...

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...