Blueberry Buckle

Posted byhelenspencerpantazisPosted inCakes

When we visit Nick and Cathy in New Hampshire my favorite activity is hiking to pick wild blueberries. This is Cathy’s mom, Pat’s, buckle recipe and it is perfect. It is just as good for breakfast as it is for dessert.

Helen

Cake:

  • 1/4 cup butter
  • 3/4 cup sugar
  • 1 egg
  • 2 cups flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh or frozen blueberries

Topping:

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon cinnamon

Preheat oven to 375°F. Grease a 9″x9″ square pan.

Cream butter and sugar until light. Add egg and beat to mix well.

Combine flour, baking powder and salt. Add to the butter mixture in 2 additions, alternating with the milk. Stir in blueberries.

Combine topping ingredients in a small bowl. Sprinkle over cake.

Bake for 35-40 minutes if using fresh blueberries, and up to 60 minutes if using frozen blueberries, until lightly browned and done in the middle.