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Blueberry Buckle

Blueberry Buckle
  • Duration
  • Cook Time
  • Prep Time
  • 9-12 servings ServingsServings


  • 1/4 cup softened butter
  • 3/4 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 2 cups fresh blueberries
  • 1 tsp lemon zest
  • Toppings:
  • 2/3 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/3 cup cubed cold butter




  • In a small bowl, cream butter, sugar & lemon zest until light & fluffy. Beat in egg. Combine the flour, baking powder & salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Pour into a greased 9 inch square pan.
  • For topping, in a small bowl, combine the sugar, flour & cinnamon; cut in butter until crumbly. Sprinkle over blueberry mixture.
  • Bake at 375 for 45 mins or until a knife inserted near the center comes out clean. Do a zig zag of icing on cake. Cool on a wire rack.

Buttercream Icing


1/2 cup solid veg. shortening

1 stick margarine

1/ tsp clear vanilla extract

4 cups sifted confectioners' sugar

2 tbsp milk


  • In a lg. bowl, cream shortening & butter w/ electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium spped. Scrape sides & bottom of the bowl often. When all sugar has been mixed in, icing will appear dry. Add milk & beat at medium speed until light & fluffy. Keep bowl covered until ready for use.
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