Blueberry Buckle Sheetcake
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
16
ingredients
- 1 1⁄2 cups sugar
- 1⁄2 cup shortening
- 2 eggs
- 1 cup milk
- 4 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg, ground
- 1⁄2 teaspoon clove, ground
- 4 cups blueberries
- 1 cup sugar
- 2⁄3 cup flour
- 1 teaspoon cinnamon
- 1⁄2 cup butter
directions
- In large mixing bowl, cream together sugar and shortening, then blend in eggs.
- Stir in milk, then sift in baking powder, salt, nutmeg, and cloves. Stir batter til smooth.
- Fold in blueberries. (I usually use frozen blueber ries, and add them into the batter frozen. If you thaw then add, you'll end up with purple cake!)
- Spread batter into a greased and floured 9" x 13" pan.
- For topping, in smaller mixing bowl, blend sugar, flour, and cinnamon.
- Blend in softened butter or margarine, making a struesel-type mixture. Sprinkle crumb mixture evenly on top of batter.
- Place pan in oven preheated to 375 degrees and bake for 1 hour or until buckle tests done when tested with a toothpick (pick inserted and pulled from cake will not come out wet). Blueberry Buckle keeps well and is best served warm.
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Reviews
-
Well, after reading all the great reviews, I finally decided to give it a try. Well I think that this is an outstanding buckle recipe. The flavour is just super. I also like the fact that you can use frozen blueberries, which means that this can also be made in the winter, as I freeze all my summertime berries. Next time I make it I think I will mix in a few sliced apples with the berries. Thank you for such a wonderful recipe recipezaar..... definaltly a keeper.
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RECIPE SUBMITTED BY
spatchcock
United States
bok bok, bok bok bok bok.