Blueberry Buckle

Monday, September 15, 2008

Blueberry Buckle is one of those things that I’ve never attempted to make because Hubby speaks so highly of his mother’s Blueberry Buckle. I had never even had Blueberry Buckle before making it and I have to say it’s very yummy. Hubby thought it was a dessert. I thought it was more like a coffee cake with fruit in it.

The day I made this, I sat down to watch some Good Eats off the DVR. And what do you know, my boy Alton Brown made blueberry buckle. And what do you know, AB said that buckle is in fact coffee cake with fruit in it (turns out Hubby thought coffee cake was coffee flavored).

This recipe comes from my mother in law. I have no idea where she got it from. I do love getting recipes from her because she scribbles them in short hand onto a scrap piece of paper.

Blueberry Buckle – from Hubby’s mother
3/4 c sugar
1/4 c shortening
1 egg
1/2 c milk
2 c flour
2 tsp baking powder
3/4 tsp salt
2 c blueberries (fresh is best)

Preheat oven to 375. Grease a 9″ square pan.

Mix sugar, shortening, and egg. Add milk. Sift flour, baking powder, and salt together. Stir the dry ingredients into the wet ingredients. Gently stir in berries.

Pour batter into pan. Bake for 40-50 minutes. Add topping for the last 10 minutes of baking.

ToppingCombine following ingredients:
1/2 c brown sugar
1/3 c flour
1/2 tsp cinnamon
1/2 stick butter

Store buckle in the fridge.

Breakfast, Dessert, Family Favorites

2 comments »

7 Responses to “New York Style Cheesecake with Blueberry Sauce”

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1

Jigginjessica — May 11, 2011 at 9:14 pm

Besides the top being a little brown it looks like a perfect cheesecake! I absolutely must try this recipe. Thanks for sharing
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2

The Small Boston Kitchen — May 12, 2011 at 2:50 am

Yes!
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3

Amber — March 18, 2013 at 3:02 pm
Can I use dried blue berries for the sauce.
- beantownbaker — March 25th, 2013 @ 1:42 pm
  
  I haven’t tried this sauce with dried berries. I am not sure it would work very well without the addition of some liquid. Maybe some fruit juice?
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4

Carol Schu — June 5, 2013 at 7:56 pm
Just made this cheesecake for dinner guests. It was a big hit. I didn’t have any trouble with burning but the top came out spotted with brown instead of the lovely smooth top. No matter, I covered it with blueberry topping and no one cared. Oh, and… It didn’t crack but I left it in the oven until it was completely cooled. Thanks!!
- beantownbaker — June 10th, 2013 @ 12:30 pm
  
  Glad it was a success for you! And yay for no cracking 🙂
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5

marie williams — January 19, 2017 at 12:49 pm

Blueberry sauce…
I looked at least 20 recipes and this was the best for simplicity of ingredients.

It didn’t require vanilla, or zest of lemon (which would require a grater$$)

And best of all it did not require a ton of sugar. I am not much of a cook however your easy to understand directions. And it was great.
Thank you