Blueberry Buckle with Fresh Berries Recipe

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The fresh blueberries give this sweet dessert an abundance of flavor. The texture of the crispy topping compliment the flavor of the blueberry and cake-like bottom.
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  • 1/2 cup butter, softened (do not melt)
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup milk
  • 4 cups blueberries (2 pints)
  • 1 cup sugar
  • 2/3 cup flour
  • 2 teaspoons cinnamon
  • pinch of salt
  • 3/4 cup butter, cold
Container: 9" x 13" baking dish
1 hr
45 mins
1.75 hrs
  • Butter the bottom of a 9" x 13" cake pan. Preheat the oven to 350°F.
  • In a mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs and vanilla to the butter and sugar mixture and then beat until mixed in evenly.
  • In a small bowl mix the flour, baking powder and salt together. Gradually add the dry ingredients to the batter, alternating with the milk. Mix until mixture is all blended.
  • Pour the batter into the buttered cake pan. Spread batter out evenly to cover bottom of the pan.
  • Go through the blueberries and discard any blemished or spoiled berries. Spread the blueberries evenly over the batter.
  • Mix the topping by combining the sugar, flour, cinnamon, and salt in a bowl and stir with a fork. Cut the cold butter into pieces and add to the other ingredients. Use a fork to work the butter in until all the ingredients are a crumbly texture.
  • Sprinkle the topping evenly over the berries. Bake uncovered for 40 minutes at 350°F.
  • The blueberries should be bubbling and the topping should be a golden brown when done. Serve while warm. Serve with ice cream if desired.
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