This Blueberry Buckle gives me all the nostalgia! It’s the childhood recipe I grew up with and my family loves it!
You need this in yourĀ life. Whenever someone tries this, they immediately ask for the recipe!
Itās incredibleā¦and if you want, you can use it as a base for a coffee cake recipe.
We went with 2 cups of blueberries but you could do one cup and be good.
MyĀ Mom passed this recipe on to me when I got married.
She would make this for Easter and Christmas Morningā¦ amazing!
I shared this recipe in a reel over on Instagram! Check it out: @athomewithnatalie
INGREDIENTS
+ 1/4 cup butter or margarine
+ 3/4 cup sugar
+ 1 Egg
+ 2 cup sifted all-purpose flour
+ 2 tsp baking powder
+ 1/2 tsp salt
+ 1/2 cup milk
+ 2 cups fresh blueberries, washed
CRUMB TOPPING:
+ 1/2 cup soft butter (DON’T melt it likeĀ I did when I went to soften it. haha. I was distracted- dealing with wild children on a trampoline – but IĀ rolled with it. The topping just isn’t as crumbly as usual but still tastes amazing!)
+ 1 cup sugar
+ 2/3 cup flour
+ 1 tsp cinnamon
DIRECTIONS:
Cream butter; add sugar and beat until lights.
Add egg and beat well.
Add sifted dry ingredients right into the mixer- do a little spoon stir of all the dry ingredients and THEN mix all together.
Add milk, beating until smooth.
**Note..donāt pack in flour, or else youāll need to add more milk to balance that out.**
Fold in FRESH blueberries. (SUPER gently! If you use frozen it will add too much liquid and turn the buckle a grey purple. still yummy but not pretty.)
This is a thick batter so you can’t really “pour” it…but take your time scooping and smoothing into a greased pan. IĀ typically use a square pan- but when I double it I use a 9×11.
Sprinkle with Crumb Topping.
Bake 375 degrees for 35 minutes.Ā 6-9 Servings
Let chill completely and serve!
We typically make the buckle the night before we want it.
The smell of it takes me home!
Itās been a staple in our house all the years and I hope you try it out.
Iām sure your loved ones will be begging for it every year!
Not that you have to wait for a Holidayā¦ It would be great for a brunch recipe!
