Blueberry Buckle

Blueberry Buckle with Border with WM2We used to pick blueberries when I was growing up, so I fell in love with the little purple gems at an early age.  This recipe is simple to make and good for breakfast, brunch, dessert or snacking.  The crumb topping makes it hard to resist, but that could just be me.  If you find yourself with extra blueberries, rinse them gently, lay them out on a towel to dry and freeze them in a resealable bag or freezer container.  It is lovely to have fresh berries on hand because you never know when the mood will strike for some scrumptious blueberry buckle.

Did you used to pick fruit as a child, and if you did, what was your favorite?

Ingredients

Cake:

  • 1/4 Cup Butter, softened
  • 3/4 Cup Granulated Sugar
  • 1 Egg
  • 1 1/2 Cup All-purpose Flour
  • 2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1/2 tsp. Cinnamon
  • 1/2 Cup Milk
  • 1 tsp. Vanilla
  • 2 Cups Blueberries, fresh or frozen

Crumb Topping:

  •  1/4 Cup Butter, softened
  • 1/4 Cup Granulated Sugar
  • 1/4 Cup Brown Sugar
  • 1/2 Cup All-purpose Flour
  • 1/2 tsp. Cinnamon

Mix crumb topping and set aside.

Directions

  1. Preheat oven to 375°.
  2. Grease and flour a 9-inch square pan and set aside.
  3. Cream butter and sugar, then add egg and beat well.
  4. Add dry ingredients alternately with milk.
  5. Fold in fresh or frozen blueberries (still frozen) and spoon into prepared pan.
  6. Top with crumb topping and bake 30-35 minutes or until golden brown and tester comes out clean.
  7. Cool at least 20 minutes before serving.
  8. This is good served warm or at room temperature.

 

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