Blueberry Buckle

READY IN: 45mins
Recipe by Ebony Enchantress

Another "church meeting" cake I grew up loving.

Top Review by Bayhill

Delicious! We loved this quick and easy blueberry buckle. I took the recommendation of the previous reviewer and used 3 cups of blueberries instead of 2 cups. It isn't blueberry season, so I had to use frozen blueberries as none of my stores had fresh blueberries in stock. We loved the buttery, cinnamon topping. Next time, I think I will try adding some lemon zest and a little lemon extract to the cake batter. I made this as a breakfast coffee cake and my company loved it. Thank you for sharing this wonderful recipe.
**Made for PAC Fall 2012**

Ingredients Nutrition

Directions

  1. Thoroughly cream shortening and 3/4 cup sugar.
  2. Add egg and beat until light and fluffy.
  3. Sift together 2 cups flour, baking powder and salt.
  4. Add to creamed mixture alternately with milk.
  5. Spread in greased 11x7x1 1/2-inch pan.
  6. Top with berries.
  7. Mix 1/2 cup sugar, 1/2 cup flour, and cinnamon.
  8. Cut in butter until crumbly.
  9. Sprinkle over berries.
  10. Bake at 350 degrees for 45 minutes.
  11. Cut in squares and serve warm.

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