Try this Blueberry Buckle recipe, or contribute your own.
Suggest a better descriptionIn large mixing bowl, cream together sugar and shortening, then blend in eggs. Stir in milk, then sift in baking powder, salt, nutmeg, and cloves. Stir batter til smooth. Fold in blueberries. (I usually use frozen blueberries, and add them into the batter frozen. If you thaw then add, youll end up with purple cake!) Spread batter into a greased and floured 9" x 13" pan. For topping, in smaller mixing bowl, blend sugar, flour, and cinnamon. Blend in softened butter or margarine, making a struesel-type mixture. Sprinkle crumb mixture evenly on top of batter. Place pan in oven preheated to 375 degrees and bake for 1 hour or until buckle tests done when tested with a toothpick (pick inserted and pulled from cake will not come out wet). Blueberry Buckle keeps well and is best served warm. This has become a favorite with family and friends as a breakfast treat for campouts and special days (like New Years Day!) Enjoy! Serving Ideas: Great for special breakfasts, brunches, and coffee! Per serving: 426 Calories; 15g Fat (30% calories from fat); 6g Protein; 70g Carbohydrate; 43mg Cholesterol; 319mg Sodium Posted to MC-Recipe Digest V1 #977 by Kky0ung
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 15 | ||
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Calories: 739 | ||
Calories from Fat: 133 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 160.1mg | 49 % | |
Sodium 190.6mg | 7 % | |
Potassium 157.6mg | 4 % | |
Total Carbohydrate 145.6g | 43 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 142.6g | ||
Protein 9.7g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 739
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