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Blueberry Buckle

    Blueberry Buckle

    This blueberry buckle is a delicious option for either breakfast or dessert. During the months when blueberries are available, I cook this dish at least twice.


    14 cups of regular sugar

    14 cups of solid shortening

    1 big egg

    2 cups all-purpose flour

    2 tablespoons of powdered baking soda

    ½ teaspoon salt

    ½ cup milk

    2 measures (or cups) of fresh blueberries


    12 cups of regular sugar

    ⅓ cup all-purpose flour

    1/4 cup butter, melted and cooled

    half of a teaspoon of cinnamon powder


    Prepare the oven by preheating it to 375 degrees F. (190 degrees C). Grease a pan that’s 8×8 inches.

    In a large bowl, use a mixer to beat the sugar, shortening, and egg until the mixture is frothy and light. In a separate dish, combine the dry ingredients of baking powder, salt, and flour by stirring them together. The flour combination should be added to the sugar mixture in two separate batches, alternating with the milk. The batter should be mixed for a few seconds after each addition. Fold in blueberries. Pour into the pan that has been prepared.

    To make the topping, place the sugar, flour, butter, and cinnamon in a bowl and mix together using your hands until the mixture becomes crumbly. Sprinkle over cake batter.

    Bake in an oven that has been warmed for 25 to 30 minutes, or until a toothpick that has been put into the middle comes out clean.

    Data Relating to Nutrition (per serving)

    320 \sCalories
    11g \sFat \s52g \sCarbs \s4g \sProtein

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