This is a traditional recipe from eastern Canada, where wild and plentiful blueberries grow every summer. All of my favorite things—cake, berries, and crumble topping—are included in this recipe.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 9 |
| Yield: | 9 servings |
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup shortening
- ½ cup white sugar
- 1 egg
- ⅓ cup milk
- 2 cups fresh blueberries
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup softened butter
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish. Whisk 1 cup flour, the baking powder, and salt together in a mixing bowl.
- Beat the shortening and 1/2 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan, then sprinkle evenly with blueberries. Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter in a bowl with a fork until crumbly and evenly mixed. Sprinkle evenly over the blueberries.
- Bake in the preheated oven until a toothpick inserted into the buckle comes out clean, about 35 minutes. Allow to cool before serving warm.
- If you use frozen berries, I prefer to thaw them and drain some of the moisture away. Otherwise your crumble will be very wet.
Nutrition Facts
| Calories | 281 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 194 mg |
| Sugars | 26 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this recipe several times, almost exactly as written. The only thing I do differently is to not soften the butter for the topping. I cut unsoftened butter into the rest of the topping mixture with a pastry blender. It has always come out just right. I’ve used fresh blackberries, as well, and it’s good.
My Husband, who is not into cakes that much, really liked this one, as did I! It‘s not overly sweet, but just enough so that it is so good!
Turned out great. Easy desert. Very delicious!
Mmmm amazing.
Perfect recipe! Used mulberries.
Perfect recipe! Used mulberries.
Loved it! Took a little longer to bake in my oven.
I followed the recipe but mistakenly put a half stick of butter in the batter part instead of 1/4. It tasted ok but I’m sure it would have been better without my mistake. Hubby like this dish, I thought it was just ok. Prefer a cobbler more.
Absolutely great with wild blueberries
Love this recipe. I have to triple the cake portion for my family. Also, I added sour cream to the cake portion to make it moist. I used thawed blueberries, and coated them with flour so they weren’t too juicy. Absolutely the best dessert! Served with vanilla ice cream.
SO good! Just needed a longer cook time.. I had to add about 10 minutes so the center was cooked all t he way through
Followed the recipe exactly. I felt it didn’t have a lot of flavor. It was dry and bland.
I baked for an extra 10 minutes or so because even though a toothpick came out clean when inserted after 35 minutes, the topping looked too moist and gooey instead of golden brown. After setting, it actually was perfectly done. Next time I may reduce the butter in the topping, as in TrudyNH’s review, but even as written I think this is a lovely recipe! We used fresh blueberries that we had just picked the day before.
If I could give this 6 stars I would. I made very few minor adjustments such as: combined 1 teaspoon of cinnamon to the flour mixture; substituted almond milk for regular milk (I didn’t have regular milk on hand); added 1 teaspoon vanilla to the batter; and went wild with fresh frozen blueberries –use frozen (enough to generously cover the batter). Absolutely delicious!
Absolutely fantastic! I did add 1 tsp of vanilla to the cake batter and used half brown sugar for the crumb topping. Great fro breakfast.
I halved this recipe and baked it in a loaf pan. I was disappointed with the cake itself. It lacked flavor and was not sweet enough in my opinion. The topping was good but probably would not use this recipe again
Yum!! I tripled the recipe and made it on a half-sheet pan for a church social. I followed the directions with two exceptions: (1) I quadrupled the streusel part because you can never have too much streusel, and (2) because it was an extremely humid day, I I cut back a bit on the butter (after reading the review of TrudyNH who said that when she made on a humid day, the streusel all melted together). My streusel turned out golden and delicious, and the cake was moist and FULL of blueberries. Even though I tripled the recipe and baked in a half-sheet pan, it was done in the time stated in the recipe. I will definitely make this again. Its the best blueberry buckle recipe I have tried.
Made it twice in one week with fresh wild blueberries. A definite hit just as written. Had to add 15 min. To cook time for the base
This recipe was easy and the final product was delicious! It’s not overly sweet, but has enough sugar to complement the berries. I will definitely be adding this dessert to my summer repertoire!
In one word….delicious. So glad I tried this recipe for my beautiful fresh blueberries. This is exactly what I wanted it to be, lots of blueberries with a small amount of cake. Hubby enjoyed his with vanilla ice cream. The only thing I changed was used butter instead of shortening. Thanks for sharing your awesome recipe TrudyNH.
Fresh blueberry heaven with homemade vanilla ice cream.