Blueberry Buckle

I make this at least twice a year when blueberries are in season. Makes a great coffeecake or dessert.

Category: Desserts

Cuisine: American

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4 reviews 
Ready in 40 minutes
by Firebyrd

Ingredients

1 1/2 cups sugar

1/2 cup shortening softened

2 whole Eggs

1 cup milk

4 cups sifted all purpose flour

4 teaspoons baking powder

1 teaspoon salt

4 cups blueberries fresh

1 cup brown sugar

4 tablespoons flour

4 teaspoons cinnamon

4 tablespoons butter melted

1 cup nuts chopped


Directions

Preheat oven to 375F. Sift together the flour, baking powder and salt. Mix thoroughly the sugar, shortening and the eggs. Stir in the milk, and then the dry ingredients. Mix well. Add the blueberries and stir by hand to mix. Pour one half the batter into a 13-inch greased and floured cake pan. Sprinkle with one half the streusel mixture. Pour the remaining half of the batter into the pan, and top with the remaining streusel mixture. Bake 25-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Reviews

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This is a good recipe- my notes for you would be to watch the amount of flour- as 4 cups was too much and the batter was too thick, so when blueberries were added it smashed them too much- also there were a lot of blueberries! It may make it hard to tell when it is fully baked. My husband loved it.

klomax7
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I wanted to make something using the fruits out of my garden for my girlfriend. Found this recipe, but I didn't have any blueberries. Thankfully some red currants made a very nice tangy substitute, so I used them instead. I also had to top up the streusel mixture with milk chocolate chips as I had ran out of nuts, and I had to use ginger instead of cinnamon, because I had none. The taste was very satisfying and the total time taken to consume was less than 12 hours! I will definitely be making this again, and hopefully will be able to aquire some blueberries next time.

johnkiuiarkell
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Great dessert and coffee treat!!!

michiazinkthiessen
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Scrumptious scrumptious. !

Diopadre

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