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Blueberry Buckle


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  • Cake:
  • 4 Tbsp butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 1/2 cup flour
  • 2 tsp baking powder
  • 1/2 cup milk
  • 2 cups fresh blueberries
  • 1 tsp salt
  • Crumb topping:
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/2 tsp group cinnamon
  • 4 Tbsp butter, cut
  • up



Step 1

Preheat over to 375°F. Grease and flour an 8” square pan

In large bowl, cream together the butter and sugar until fluffy. Blend the egg into the creamed mixture.

In another bowl, whisk together the flour, baking powder, and salt. Add the flour mixture alternately with milk to the creamed mixture, beating after each addition. Gently fold the blueberries into the batter

To prepare the crumb topping, mix sugar, flour, and cinnamon in a small bowl. With 2 knives or a pastry blender, cut the batter into the sugar mixture until the mixture resembles a coarse meal.

Pour the batter into the prepared pans. Sprinkle evenly with crumb topping. Bake 40-45 mins or until a toothpick inserted near the center come out clean. Place on a rack to cool.

Cut into squares and serve warm as a coffee cake, or cooled with whipped cream topping.

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