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Blueberry Season Equals Fresh Blueberry Buckle
Blueberries are hitting the stores like crazy right now. Every store in town has a special going on blueberries, and what better way to showcase the little blue sugary orbs than to make a Fresh Blueberry Buckle? Old fashioned, but fresh tasting, Fresh Blueberry Buckle works both as a delicious dessert and a quick breakfast.
Fresh Blueberry Buckle Tips and Tricks
There are two secret ingredients in Fresh Blueberry Buckle. The first is fresh, plump blueberries. Stems removed, and orbs washed, they are perfect in Fresh Blueberry Buckle. The second secret ingredient is lemon zest. I love a little bit of lemon zest in Fresh Blueberry Buckle. It adds a brightness that is beyond amazing.
Ingredients
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- 2 C flour
- 1 t baking powder
- ½ t salt
- 1 t ground cinnamon
- 4 T butter, softened
- ¾ C granulated sugar
- 1 egg
- ½ C milk
- 3 C blueberries
- ½ t minced lemon zest
- ½ C granulated sugar
- 1/3 C flour
- 4 T butter, softened
- ½ t ground cinnamon
- ¼ t nutmeg
Instructions
- Heat oven to 375 degrees F.
- In a bowl, mix 2 C flour, baking powder, salt, and cinnamon. Set aside.
- In a larger bowl, cream the butter, sugar, and egg.
- Mix in milk.
- Add the dry ingredients slowly, scraping the bowl occasionally.
- Stir in blueberries and lemon zest.
- Prepare a 9x9 inch pan by spraying with cooking spray.
- Scrape the batter into the pan. Set aside.
- Mix the remaining ingredients. The consistency will be that of a dry crumb.
- Sprinkle over the top of the batter.
- Bake for 35-40 minutes, until slightly golden brown and a tooth inserted in the center comes out clean.
- Serve warm.
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Options for Fresh Blueberry Buckle
You can make Fresh Blueberry Buckle from fresh or frozen blueberries. Either way, it is an amazing dish. You can also add other fruits, such as raspberries, strawberries, or even peaches. Keep the total of the fruits at 3 cups, and you will have a beautiful dessert every time!
2 C flour
1 t baking powder
½ t salt
1 t ground cinnamon
4 T butter, softened
¾ C granulated sugar
1 egg
½ C milk
3 C blueberries
½ t minced lemon zest
½ C granulated sugar
1/3 C flour
4 T butter, softened
½ t ground cinnamon
¼ t nutmeg
Heat oven to 375 degrees F.
In a bowl, mix 2 C flour, baking powder, salt, and cinnamon. Set aside.
In a larger bowl, cream the butter, sugar, and egg.
Mix in milk.
Add the dry ingredients slowly, scraping the bowl occasionally.
Stir in blueberries and lemon zest.
Prepare a 9×9 inch pan by spraying with cooking spray.
Scrape the batter into the pan. Set aside.
Mix the remaining ingredients. The consistency will be that of a dry crumb.
Sprinkle over the top of the batter.
Bake for 35-40 minutes, until slightly golden brown and a tooth inserted in the center comes out clean.
Serve warm.
Take advantage of fresh blueberry season with Fresh Blueberry Buckle.
Susan D. says
July 16, 2013 at 4:12 pmOkay Question: Does topping have regular sugar or brown sugar? Pic looks like brown sugar but recipe just says sugar. I am making this now. I put brown sugar so it would hold together. THanks!
Melissa says
July 16, 2013 at 5:30 pmI just made this it was delish! But my crumb topping turned out anything but crumbly, more like a paste, but was still scrumptious
EricaGAdle says
July 16, 2015 at 7:13 amWonderful site you have here but I was wanting to
know if you knew of any message boards that cover the same topics discussed in this
article? I’d really love to be a part of group where I
can get suggestions from other knowledgeable people that share the same interest.
If you have any suggestions, please let me know. Cheers!