I love blueberries because there are so many recipes that use blueberries, they taste great when they are fresh, they’re good for you and they keep in the freezer for months when stored in air tight freezer containers. Our family even has fun walking in the woods to pick wild blueberries, which are smaller but so much tastier than the farm grown blueberries.
This recipe for Blueberry Buckle was handed down to me by my mom. I have lost track of how many times I asked mom for this recipe and even written it down. It seems that every time I was ready to make it I could not find my recipe card. I got a chuckle out of her every time I called her to say, “Mom, I lost my blueberry buckle recipe again. Would you mind reading it to me so I can write it down?”.
I have since organized my many recipe cards and clippings and I now have at least three blueberry buckle recipe cards. One of them is in my mom’s handwriting and since she has passed away I still keep it in my recipe box but I don’t use it because I don’t want it to get ruined…or lost.
Now my daughter Brielle and I make this recipe together, since it is her favorite baked treat. As we work together to create this mouth watering blueberry buckle it brings back warm memories of doing the same thing with my mother as a young girl.
Mom’s Blueberry Buckle:
1/2 cup shortening
3/4 cup sugar
2 cups flour
2 1/2 teas baking powder
1/4 teas salt
1/2 cup milk
2 cups fresh blueberries
1/4 cup butter or margarine
1/2 cup sugar
1/2 cup flour
1/2 teas cinnamon
Thoroughly cream shortening and 3/4 cup sugar. Add egg and beat till light and fluffy. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk. Spread in greased 11 x 7 x 1 1/2 glass baking dish. Top with berries. Mix 1/2 cup sugar, 1/2 cup flour and cinnamon. Cut in butter until crumbly. Sprinkle over berries. Bake at 350 for 45 minutes. Cut in squares – serve warm.
I do use frozen blueberries for this recipe. It’s important to make sure the blueberries are completely thawed and at room temperature, otherwise the baking time will not be accurate. The top may burn before the inside is completely cooked.
Now that I have published this recipe I don’t have to worry about losing it again!