Blueberry Buckle

Blueberry Buckle

Serves 12

Source:    Adapted from Betty Crocker Cookbook

A family favorite for breakfast or brunch.  Use fresh, frozen or canned blueberries.

Batter:

cup

butter

4

ounces

115

grams

1

cup

sugar (caster)

10.5

ounces

300

grams

2

large

eggs

 

 

 

 

1

cups

milk

 

 

375

ml

4

cups

flour (plain)

20

ounces

565

grams

5

tsp

baking powder

 

 

25

ml

1

tsp

salt

 

 

7.5

ml

16

oz

blueberries (drained if canned)

 

 

455

grams

Streusel:

1

cup

brown sugar

4.5

ounces

125

grams

4

tsp

cinnamon

 

 

20

ml

1

cup

nuts, finely chopped

4

ounces

110

grams

4

Tbs

butter, melted

 

 

60

ml

Heat oven to 375F [190C].  Grease a 9” x 13”[23 cm x 33 cm] pan.

Blend all batter ingredients except blueberries.  Beat vigorously minute.  Carefully fold in berries.
Mix all streusel ingredients together in a separate bowl, blending with a fork until crumbly.
Spread the batter in the pan.  Sprinkle with of the streusel.
Spoon on remaining half of batter, spreading as evenly as possible.  Top with remaining streusel. (Note: the batter and streusel will not spread evenly as the batter is too thick, but don’t worry about it, just get it as even as possible).

Bake 45 to 50 minutes or until a tester comes out clean.

If making in three 7"x11" [18 cm x 28 cm] pans, bake for 25 minutes each.

Notes: 

  • If using fresh or frozen blueberries that are large, it is better to halve the recipe or bake in 2 smaller pans (8”x8” [20cm x 20cm square or 9” [23cm] round pans) as the moisture from the berries will not allow the center to bake evenly in a large pan.
  • No blueberries?  No problem.  Spread about cup berry jam (stirred to make smooth) over the first layer of batter.  Sprinkle with the streusel, the remaining batter, then remaining streusel.

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