"Blueberry buckle" was added to the Canadian Oxford Dictionary as a unique Maritime Canadian-ism, but raspberries are also fantastic in this recipe. It's a simple fruit-filled cake that is quick to prepare. The streusel-link topping gives it a buckled appearance. This version is from Len Margaret's 1980 Fish & brewis, toutens & tales: recipes and recollections from St. Leonard's, Newfoundland.
Preheat oven to 350 degrees.
Mix the butter and sugar until soft. Add the egg and beat well with an egg beater. Add the salt and baking powder to the flour and sift together. Add to the butter and egg mixture. Add the milk and blend well. Pour this batter into a square pan.
Mix the raspberries and sugar together and spread over the batter.
Mix the ingredients for the topping together until crumbly and sprinkle over the filling. Bake in a moderate oven (350 degrees) until the topping is slightly brown (about 30 minutes). [We found that it needed up to 45 minutes.]
Partridge berries, marsh berries or blueberries may be used for this recipe. If using blueberries, add 1/2 teaspoon cinnamon.
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 248 (49%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 115.3mg||35 %|
|Sodium 201.2mg||7 %|
|Potassium 214.3mg||6 %|
|Total Carbohydrate 66.9g||20 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 60.7g|
|Protein 2.6g||4 %|
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Calories per serving: 506
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