Buttermilk Blueberry Buckle

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  • Yield: 999 g
  • Serving: 9
  • Prep time: 20 m
  • Cook time: 45 m
  • Ready in: 1:05 h
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I love blueberries and Blueberry Buckle is a favorite for sure! Be sure to serve fresh from the oven with ice cream or whipped cream. Allowed to cool over 12 hours, the buckle will become mushy. I discovered this recipe at King Arthur’s Flour.

Ingredients

  • Cake
  • Filling
  • Topping

Nutrients

Calories
315.4
Calories from Fat
115 g
Total Fat
12.9 g
Saturated Fat
7.8 g
Cholesterol
55.5 mg
Sodium
326.8 mg
Total Carbohydrate
48.1 g
Dietary Fiber
1.4 g
Sugars
32.2 g
Protein
3.3 g

Step by step method

  • Step 1

    Preheat oven to 375°F.

  • For Cake

  • Step 1

    Mix flour, sugar, baking powder, baking soda and salt; set aside. In another bowl beat egg, buttermilk and vanilla; stir in melted butter.

  • Step 2

    Add dry ingredients, stirring until well mixed.

  • Step 3

    Spread batter in a well-greased 9x9-inch pan.

  • Step 4

    Sprinkle with blueberries.

  • For Topping

  • Step 1

    Mix topping ingredients until crumbly, then spread over blueberries.

  • Step 2

    Bake for 45 minutes, or until topping is brown.

Tips & variations

  • If using frozen berries, be sure to use them frozen, not defrosted.

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