GREAT GRANDMA'S BLUEBERRY BUCKLE
This old recipe has been in our family for years and has been adjusted and updated many times I am sure. I know my Great Grandma cooked with a wood stove. It amazes me how those wonderful cooks back in the day got such good results with the recipes that called for a handful of this and an egg sized lump of that. Then the...
Provided by Kathie Carr
Categories Fruit Desserts
Time 45m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375 degrees. Grease an 8 inch square pan. Set aside. Cream together 1/2 cup white sugar, 1/4 cup brown sugar, 1/4 cup butter, and egg. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
- 2. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter. Bake at 375 degree for 25-30 minutes.
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Mazhar Subhani
[email protected]This blueberry buckle was okay. It wasn't as good as I was hoping for, but it wasn't bad either. The cake was a little dry, but the blueberries were sweet and tart. I think I would try a different recipe next time.
Walter Jones
[email protected]I was a little disappointed with this blueberry buckle. The cake was dry and the blueberries were not very flavorful. I think I will try a different recipe next time.
Aqib rouf786 Aqibrouf786
[email protected]This blueberry buckle is easy to make and delicious. The blueberries are tart and the cake is sweet. I will definitely be making this again.
Joshua Atkinson
[email protected]I made this blueberry buckle for a potluck and it was a hit! Everyone loved it. The cake was moist and fluffy, and the blueberries were sweet and tart. I will definitely be making this again.
Aitzaz Mohsin
[email protected]This blueberry buckle is a family favorite! It's so easy to make and always turns out delicious. The blueberries are plump and juicy, and the cake is moist and flavorful. I love that it's not too sweet, so it's perfect for breakfast or dessert.