It’s summer time and time for blueberries! One of my earliest memories of blueberries is when we went to pick them in Michigan. I was probably 3 or 4. I remember getting my own bucket and my Dad said we could eat as many as we wanted as we picked. I remember being amazed by that freedom to pick and eat.
I still love blueberries. All four of my kids do too. Nathan, my oldest, would happily eat them at every meal if I let him! We haven’t eaten them at every meal but we are eating them quite a bit right now. Since blueberries have started going on sale around here, I’ve been stocking up. We eat some fresh and I flash freeze quite a few for baking later.
When I’m baking with blueberries, my two favorite blueberry recipes are this amazingly simple and delicious blueberry cream cheese layer pie, followed in a close second by this blueberry buckle recipe.
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A buckle is simply a coffee cake with the addition of fruit. This recipe for blueberry buckle makes a tasty coffee cake that comes together quickly. It is easy to double and it freezes great. I’m always a fan of freezer recipes!
You can make this recipe with fresh blueberries or frozen, if that is what you have. If you are baking with frozen blueberries, no need to thaw them before baking. Simply stir the berries in frozen.
The crumb topping adds the perfect touch of sweetness to the fresh blueberries. In fact, I love the topping so much that I actually doubled it for this recipe. If you’re going to make a crumb topping, then I think you need to go all out and have a generous layer of crumb topping!
This is our family recipe for blueberry buckle.
- 3/4 cup milk
- 1/4 cup shortening
- 1 egg
- 2 cups flour
- 3/4 cup sugar
- 2 1/2 teaspoon baking powder
- 2 cups blueberries
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup regular sugar
- 1 teaspoon cinnamon
- 4 tablespoons firm butter
Directions for Making Blueberry Buckle:
- Preheat oven to 375 degrees.
- Beat milk, shortening and egg in a bowl.
- Stir in 2 cups flour, 3/4 cup sugar and 2 1/2 teaspoons baking powder just until flour is moistened. (Batter will be lumpy.)
- Gently fold in blueberries. Pour batter into greased 8×8 pan.
- Mix together 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup sugar, cinnamon and butter with hands. Sprinkle on top of coffee cake.
- Bake 40 to 45 minutes at 375 degrees or until topping is golden brown.
This recipe makes one 8×8 pan. If you double it (and it does double well), bake it in a 9×13 pan.
If you are freezing this coffee cake, allow the buckle to cool before wrapping it tightly in foil.Print