Blue Berry Buckle
Whenever I mention Blue Berry Buckle to anyone they always ask "What's that?" Apparently it's not as popular as I was lead to believe by my mother, who would always make it for me every time blueberries came into season in our area. She would stop at the local Amish fruit stand on her way home from work and pick up a quart just so we could make buckle when she got back. It's best described as a coffee cake with blueberries thrown in for flavor. It's one of my favorite things to eat if I'm craving a sweet breakfast, but truly it's good for any occasion or time. You can find the science of this recipe here, or an alternate version explained here. A quick glance at the recipe can be found here.
  • Difficulty: Easy
Servings: 10 yield(s)
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Ingredients
    Wet Ingredients
  • 3/4 cup White Sugar
  • 1/4 cup Shortening (remove 2 tsp of the milk if using butter)
  • 1 Large Egg
    • Dry
  • 2 cup All-purpose Flour (cake flour can also be used for a lighter texture)
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Milk (alternated with the dry mixture when added to the wet)
  • 2 cup Blueberries (add more if so desired)
    • Streusel Topping
  • 1/2 cup White Sugar (can be swapped with brown sugar)
  • 1/3 cup All-purpose Flour
  • 1/4 cup Butter, softened (salted or unsalted)
  • 1/2 tsp Ground cinnamon (other spices can be added to preference)
Instructions
    Prep
  1. Preheat Oven to 375 F (190 C), grease 8x8 pan of choice using your preferred method, (I spray a glass pan with cooking oil) and, wash your blueberries
    2. Base
  2. Cream together 3/4 cups sugar, 1/4 cup shortening, and 1 large egg in a large bowl until light and fluffy. This is your wet mixture.
  3. In a different bowl add 2 cups flour, 2 tsp backing soda, and 1/2 tsp salt, stir to combine. This is your dry mixture.
  4. Add your dry mixture to the wet in sections alternating with 1/2 cup of milk. Add half of the dry then half of the milk. Repeat that with the remaining halves, beating the batter briefly between each addition.
  5. Fold in the blueberries until they are mixed throughout. Pour batter into the prepared 8x8 pan
    6. Topping
  6. Combine 1/2 cups sugar, 1/3 cups, 1/2tps cinnamon and 1/4 cups soften butter in a bowl with clean hands. You can also use a pastry blender if preferred. The texture should be crumbly. Pieces should be around the same size, with no large patches of any one ingredient. Sprinkle over top of the batter
    7. Bake
  7. Bake in preheated oven for 25-30 minutes, or until the edges of the cake are golden. Use a tooth pick to test the center of the cake. If it comes out clean it's done. Let it cool for a bit and enjoy!
Recipe Notes

Basic recipe taken from Box, JBS. “Blueberry Buckle.” Allrecipes, 20 Aug. 2022, https://www.allrecipes.com/recipe/7985/blueberry-buckle/. Photo from Pesa, Jack, and Martha Pesa. “A Slice of Blueberry Buckle on a White Plate, Fresh Blueberries and a Pan of Blueberry Buckle are in the Background.” A Family Feast, 2012, https://www.afamilyfeast.com/blueberry-buckle/. Accessed 9 Apr. 2023.