Blueberry Buckle

Blueberry is in the season now. I bought some from the groceries store but it’s still expensive in this time as it costs $2.99 per pound.

Blueberries are powerful inflammation fighters and antioxidants. The antioxidants found in blueberries help to reduce the risk of cancer. Certain compounds found in blueberries (also found in cranberries) are found to have a significant impact in reducing degradation of the brain as in Alzheimer’s disease. Research also showed that blueberries prevent urinary tract infections.

I made this blueberry buckle for my family for all the goodness of blueberries.

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The blueberry buckle has a very crunchy topping and the cake is slightly tangy from the blueberries. Arkensen loves it.

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Ingredients

  • 2 cups flour
  • 3/4 cup sugar
  • 2 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 cup shortening (I use margarine)
  • 3/4 cup milk
  • 1 egg
  • 2 cups blueberries

For the topping

  • 1/2 cup sugar
  • 1/3 cup flour or more
  • 1/2 teaspoon cinnamon powder
  • 1/4 cup soft butter

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Click on the link below for the instructions.


Instructions

Preheat the oven to 375F.

IMG_6509Whisk the dry ingredients together in a bowl, i.e. the flour, salt and baking powder.
IMG_6511Cream the margarine and sugar in a large bowl. Add in the egg and milk and beat well.
IMG_6514Blend in the dry ingredients to the wet ingredients and mix well.
IMG_6517Fold in the blueberries gently.
IMG_6518Pour the batter into a greased and floured 8 or 9 inch square pan (I used a rectangular 7 x 11 pan). Smooth out the batter.
IMG_6520For the topping, use your fingers to mix the soft butter, sugar, flour and cinnamon powder until crumbs form. You may add a little more flour if it’s too wet.
IMG_6524Sprinkle the toppings over the batter.Bake in a 375F preheated oven fro 45 to 50 minutes. Cool on a rack.

Enjoy the blueberry buckle with a cup of coffee or tea.

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This Post Has 0 Comments

  1. handsomeloser July 13, 2006 Reply

    I’m insanely jealous of people who can cook well. The little slide show at the top had my mouth watering.

  2. Lisa July 13, 2006 Reply

    Mmmmmm, looks so tasty!!

  3. David July 14, 2006 Reply

    I love Blueberries. I have never had this recipe but it seems very similar to a blueberry cobbler which is one of my favorites.

    No you have changed my whole day. I have to go out and get some blueberries!

  4. Maritza July 15, 2006 Reply

    Very nice! Can you use cranberries or cherries as a substitute? How about chopped apricots?

  5. Suanne July 15, 2006 Reply

    Hi Handsomeloser: The slideshow was cool eh? It was easy to include into a blog. Just go to slide.com and you’ll be able to set it up in just minutes.

    Hi David: What do you have in mind with blueberries? It’s pretty pricey here at this time — about $2.50 per lbs. I hope it gets cheaper and I’ll buy more.

    Hi Maritaza: Oh … I don’t know if you could use cranberries or cherries. I have never tried it before. I have picked a lot of cherries today. I will experiment with cherries and let blog about it. Do you think that apricots will be too soft to bake?

  6. Rosa July 21, 2006 Reply

    I’ll have to try this. Maybe I’ll go to the farmer’s market and get some blueberries tomorrow if they are still in season!

  8. Olivia March 7, 2009 Reply

    Hi

    Thanks for the recipe. The cake really looks great. It is a little difficult to get blueberries here in Singapore. May I ask if we can replace fresh blueberries with frozen ones?

    Cheers
    Olivia

    1. Suanne March 7, 2009 Reply

      Hi Olivia, I had made this with frozen ones and it works fine.

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