This recipe is another family classic from Mom, and any friend of mine I’ve had over the years has no doubt partaken of the ridiculous deliciousness that is buckle.

The recipe I followed at my Mom’s house was copied down from a decaying recipe in my bizarre 7th grade hand writing. I snapped a photo of how I spelled flour. See below, I have no shame.

I can remember as a kid sneaking the crumb topping off when no one was looking, as it’s the PERFECT crumb topping and I probably thought the blueberries were gross. This is basically a coffee cake but when it’s around my house it’s eaten at breakfast, dessert, and snack time. Great with a cup of tea/coffee, or served a la mode. It’s the kind of thing you have to keep “making even”. Like, “oh, someone had a small piece, I’d better eat along the row to make it even”. Oh the games we play.

You will notice its fat is shortening rather than butter. Because of this it has a very tender, light crumb and will last longer on your countertop. Use the shortening, the resulting perfection is SO worth it.

Blueberry Buckle- 8×8 (Double to make 9×12)

3/4 c. sugar

1/4 c. shortening

1 egg

1/2 c. milk

2 c. flour

1/2 tsp. salt

2 tsp. baking powder

2 c. fresh blueberries

Topping

1/2 c. sugar

1/2 c. flour

1/2 tsp. cinnamon

1/4 c. softened butter

1. Heat oven to 375 degrees.

2. Grease and flour 8 x 8 baking dish. To do this, use butter or shortening (or even cooking spray) and evenly cover the bottom and sides of the pan. Next, scoop in about 2 tbsp. of flour and shake it around the bottom and sides till it has hit ever bit of the pan. Turn pan upside down over sink or trashcan and bang on the bottom to get out the excess.

3. Cream shortening and sugar in a large bowl.

4. Add egg, beat till combined.

5. Beat in milk on low speed.

6. Sift together flour, baking powder and salt.

7. Add dry ingredients to wet and stir until smoothly combined.

8. In a small bowl, combine sugar, flour and cinnamon.

9. Cut in softened butter until mixture forms small clumps.

10. Spread about half of the batter into prepared pan.

11. Sprinkle about half of the berries on top, and then top with remaining batter. Spread until even.

12. Sprinkle remaining blueberries, and then evenly distribute crumb topping over them.

13. Bake for 45-50 minutes or until a toothpick entered in the middle comes out clean.

14. Let cool until easy to slice, and cut into squares.

*Buckle keeps at room temp at least 4 days (good luck keeping it around that long). Freezes excellently for up to 4 months.

Blueberry Buckle- 8×8 (Double to make 9×12)

3/4 c. sugar

1/4 c. shortening

1 egg

1/2 c. milk

2 c. flour

1/2 tsp. salt

2 tsp. baking powder

2 c. fresh blueberries

Topping

1/2 c. sugar

1/2 c. flour

1/2 tsp. cinnamon

1/4 c. softened butter

1. Heat oven to 375 degrees.

2. Grease and flour 8 x 8 baking dish.

3. Cream shortening and sugar in a large bowl.

4. Add egg, beat till combined.

5. Beat in milk on low speed.

6. Sift together flour, baking powder and salt.

7. Add dry ingredients to wet and stir until smoothly combined.

8. In a small bowl, combine sugar, flour and cinnamon.

9. Cut in softened butter until mixture forms small clumps.

10. Spread about half of the batter into prepared pan.

11. Sprinkle about half of the berries on top, and then top with remaining batter. Spread until even.

12. Sprinkle remaining blueberries, and then evenly distribute crumb topping over them.

13. Bake for 45-50 minutes or until a toothpick entered in the middle comes out clean.

14. Let cool until easy to slice, and cut into squares.

*Buckle keeps at room temp at least 4 days (good luck keeping it around that long). Freezes excellently for up to 4 months.