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Blueberry Buckle

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. It’s the best – it’s worth every fattening bite. I’m obsessed.

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. It was the way the original recipe was written and the way my mom still makes it. We ate it at the shore one weekend and Tessa literally pestered me about making her some every five minutes in the ensuing days. I only had butter on hand and figured it’d be fine. Honestly? It was no different. I maybe even liked it better.

Blueberry Buckle

8×8 (Double to make 9×12)

1/2 c. shortening or unsalted butter (softened)

3/4 c. sugar

1 egg

1/2 tsp. vanilla extract

2 c. flour

1/2 tsp. salt

2 1/2 tsp. baking powder

1/2 c. milk

2 c. fresh blueberries


1/2 c. sugar

1/2 c. flour

1/2 tsp. cinnamon

pinch kosher salt

4 tbsp. softened unsalted butter

1. Heat oven to 350 degrees.

2. Grease and flour 8 x 8 baking dish. The “flour and butter” baking nonstick spray works excellently and takes way less time. 

3. Cream shortening/butter and sugar in a large bowl (with electric mixer).

4. Add egg and vanilla and beat till combined.

5. Whisk together flour, baking powder and salt. Add alternately with the milk, starting and ending with the flour mixture.

6. Mix in the blueberries by hand, carefully, as to not burst the berries.

7. Transfer mixture to prepared pan and spread evenly.

8. To make topping, combine sugar, flour, cinnamon and salt in a small bowl. Whisk. Using hands or a pastry blender, cut in softened butter until mixture forms small clumps.

9. Sprinkle topping over batter. Bake for 45 minutes.

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

*Buckle keeps at room temp at least 4 days. Freezes excellently for up to 4 months.

6 thoughts on “Blueberry Buckle

  1. Woke up this morning and wanted something blueberry delicious….Wow this looks great! Becca, your site always has what I”m looking for. PS. I laughed out loud at the “make it even” part. SO TRUE!

    1. Buckle is indeed blueberry deliciousness.. did it hit the spot? Hopefully the fam “made it even” till the last crumb topped bite 🙂

  2. Hey Mrs. B!
    I went blueberry picking this past weekend and was looking for a buckle recipe. I thought you might have one and I am so glad I checked. It was super easy and ridiculously delish. Thanks for sharing. I hope you are having a great summer!. xo

  3. Have made this many times as your Mama has shared the recipe. Always reminds me of the beach/summer, so I made it and froze it to take on vacation this year. Freezes great! I also remember our quick stop when we were headed to the ferry when you made us breakfast – fun times!!

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