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In baking you need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!
Cake, Pies & Dessert Recipes
ÉclairsJewish Coffee Cake Recipe
Applesauce Caramel Cake Recipe
Carrot Cake Recipe
Pineapple Upside-Down Cake Recipe
Blueberry Buckle Cake Recipe
Rhubarb Crisp Recipe
Apple Crisp Recipe
Bread Pudding Recipe
Pie Crusts Recipe
Apple Pie Recipe
Blueberry Pie Recipe
Fresh Peach Pie Recipe
Canned Peaches Pie Recipe
Lemon Meringue Pie Recipe
Pecan Pie Recipe
Pumpkin Pie Recipe
Rhubarb Strawberry Pie Recipe
Caramel Coconut Flan Recipe
Cheesecake Recipe
Grandmas Fried Pies Recipe
Mini Tarts Recipe
Ginger Cookies Recipe
Soft Chocolate Chip Cookies Recipe
Oatmeal Cookies Recipe
Brownies Recipe
Blueberry Buckle
This recipe for Blueberry Buckle cake has a crumble topping.
¼ cup butter
½ cup sugar
1 egg
1 tsp vanilla
1 cup flour
¼ tsp salt
1 tsp baking powder
1/3 cup milk
2 cups blueberries
Crumble top:
¼ cup brown sugar
¼ cup sugar
1/3 cup flour
½ tsp cinnamon
4 tbls butter
Preheat oven to 375. Cream together butter and sugar and add egg and vanilla and beat till fluffy.
In a small bowl mix up the dry ingredients of flour, salt and baking powder with a fork. Then gradually add to creamed mixture and add milk. Mix just until moistened.
Pour into a greased 8x8 baking dish. Cover with blueberries.
Use the now empty dry ingredients bowl and mix brown sugar, flour, cinnamon and butter for crumble topping. Sprinkle topping mixture over the blueberries. Bake for about 30 - 35 minutes.
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