Skip to main content

Down East Blueberry Buckle


Yesterday was National Blueberry Picking Day, and we are big fans of blueberries here.  My grandmother used to have 150 blueberry bushes and would sell to the local bakeries and restaurants.  

If you came to visit, you were given a bucket and a row and strict instructions on picking.  Roll the berries between your thumb and first finger, but don't take off the blue "frost." Pick one bush clean before moving on.   And heaven help you if you picked a red or white one!   

My dad ended up with a dozen of the bushes in the 80s, and we'll be moving those bushes to our new home this fall.    This year our berries are running a little late, so I stopped by a local farm and picked some up to make this recipe.

I used whole milk instead of 2%, it's what we keep in the house. As I was putting the ingredients together, I kept thinking, "The guys are going to devour this, I really should double it".   Mine did take about 8 minutes past the time range, but I need to test my oven temperature.   

If it's still not done and the topping is browning too quickly, tent it with foil.  Thank you so much to Dianne V. for sharing her recipe, next time I will definitely make two pans, this one went too fast.

Taste of Home Community Cooks Ellen and Maureen are sharing two more amazing blueberry recipes this week, click on the links at the bottom of the post to check them out!

Down East Blueberry Buckle

Down East Blueberry Buckle
Author: Jolene's Recipe Journal

Ingredients

  • 2 cups flour
  • 3/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, large
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 2 cups fresh or frozen blueberries
Topping
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, softened

Instructions

  1. Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. Transfer to a greased 9-in. square baking pan.
  2. For topping, in a small bowl, mix sugar, flour and cinnamon. Using a fork, stir in softened butter until mixture is crumbly. Sprinkle over batter. Bake 30-35 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool in pan on a wire rack. Serve warm or at room temperature.
blueberries, buckle,
Desserts, breakfast
American

Family Around The Table Fresh Blueberry Coffee Cake
Jolene's Recipe Journal Down East Blueberry Buckle 
Red Cottage Chronicles Blueberry Shortcake

Want to become a Community Cook?  Check out the requirements and apply here!

Comments

  1. I have never made a buckle but think I need to start with this recipe! Looks great!

    ReplyDelete
    Replies
    1. This was my first one, I love reading about the differences between buckles, crisps, grunts, slumps, cobblers :) I just call them GOOD!

      Delete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home. 

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious!

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband.