Blueberry Buckle

Photo: TNeubauer

Breakfast cake with blueberries and cinnamon crumble topping.

Yield: 1 serving ( Serving Size: 6 )
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  • Cake
  • 4 tablespoon(s) butter softened
  • 3/4 cup(s) sugar granulated
  • 1 piece(s) egg
  • 1 cup(s) milk shy of a cup (5/8)
  • 2 teaspoon(s) vanilla
  • 2 cup(s) flour sifted
  • 2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 2 cup(s) blueberries
  • Topping
  • 1/3 cup(s) flour sifted
  • 1/2 cup(s) sugar granulated
  • 1 teaspoon(s) cinnamon
  • 1/2 teaspoon(s) nutmeg
  • 4 tablespoon(s) butter softened


  1. Topping:
  2. Mix all ingredients together with a pastry mixer (by hand)

  3. Buckle:
  4. Preheat oven to 375 (365 for a glass baking dish)

  5. Grease and flour an 8x8 inch baking pan

  6. With a blender, cream the butter and sugar, beat in the egg, add milk and vanilla.

  7. Mix flour, baking powder & salt in a separate bowl. Mix into batter until smooth. Poor into pan.

  8. Rinse the blueberries, drain, toss blueberries in two Tablespoons of flour.

  9. Spread blueberries on top of the batter.

  10. Sprinkle the topping on top of the blueberries

January 2012

This recipe is a personal recipe added by TNeubauer and has not been tested or endorsed by MyRecipes.

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