Blueberry Buckle
Blueberry buckle is a delightfully sweet breakfast recipe. Sweet blueberries, cake with a streusel topping.
Servings 9 servings
Calories 427kcal
Equipment
- 1 9 inch pan
Ingredients
- ¾ cup granulated sugar
- ¼ cup shortening
- 1 egg
- ½ cup milk plus add 2 tablespoons so total is ½ cup + 2 tablespoons
- 2 cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 cups blueberries fresh or frozen
For The Topping
- 1 cup all purpose flour
- ½ cup brown sugar
- ½ teaspoon salt
- 6 Tablespoons butter or margarine, melted
Instructions
- Preheat oven to 375℉. Grease a square 8 or 9 inch baking dish with cooking spray.
- Cream together granulated sugar, shortening and egg.
- Add in the flour, baking powder and salt. Stir well.
- Slowly pour in the milk, a little at a time, and mix until blended.
- Fold in the blueberries. Pour into the prepared pan. Set aside.
- In a small bowl, mix together 1 cup flour, ½ cup brown sugar, ½ teaspoon salt using a fork until it looks like crumbs. Pour in the melted butter and using the fork, stir well until the mixture looks like sand.
- Sprinkle on top of buckle.
- Bake for 40-45 minutes or until buckle tests done with a toothpick inserted into the middle of the cake.
- Remove from oven, cool and serve.
Notes
- Gluten free measure for measure flour can be substituted for the flour in the batter and streusel topping.
- Almond milk can be substituted in place of the regular milk.
- 1 teaspoon of vanilla may be added to the batter.
Nutrition
Calories: 427kcal | Carbohydrates: 69g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 350mg | Potassium: 283mg | Fiber: 2g | Sugar: 35g | Vitamin A: 380IU | Vitamin C: 3mg | Calcium: 142mg | Iron: 2mg
