Best Blueberry Buckle Recipe
Blueberry Buckle Recipe is a dessert or breakfast cake, with a delicious crumb topping! Serve warm with whipped cream or vanilla ice cream.
A delicious breakfast cake or dessert, this Newfoundland Blueberry Buckle Recipe isi a comfort blueberry buckle recipe that can be used with any fresh seasonal fruit in place of the blueberries! And friends, have you bought my new cookbook? Buy Big Boards for Families today! It’s “editor’s pick” on Amazon this month!
Newfoundland Blueberry Buckle Recipe
Originally, we go this Blueberry Buckle recipe came from my mom’s church cookbook, The Finest of the Wheat. So today I’m sharing this blueberry cake recipe with you, along with some great memories from our cousin/sister weekend.
Best Blueberry Buckle Recipe
A few years back I planned and hosted a “cozy cousin retreat” with my sisters and cousins. One morning we enjoyed this Newfoundland Blueberry Buckle Recipe for breakfast!
This recipe originated in Maine many years ago, back to colonial times.
Another delicious blueberry breakfast to serve is my Gluten-Free Blueberries Waffle Board, with delicious Morning Star sausage, waffles and syrup!
How do you serve Blueberry Buckle?
I like to serve it warm with a little whipped cream or some very good vanilla bean ice cream!
This cake also makes a great weekend brunch dessert too.
What is blueberry buckle?
The part that “buckles” is made of cinnamon, sugar, flour, and butter. You get a nice crunchy topping when you bake it. It’s packed with blueberries and delicious any time of year!
Blueberry Buckle is called “buckle” because while it bakes, the batter rises. The weight of the berries and crumb topping weighs it down, causing the surface of the cake to buckle!
Okay, that makes sense now – ha!
Ingredients for Blueberry Buckle Cake
All you need for this recipe are these ingredients:
- Butter
- Sugar
- Eggs
- Flour
- Baking powder & salt
- Milk
- Almond extract
- Bueberries
- Cinnamon
How to make Blueberry Buckle
You can always halve the recipe and make in a 9×9 pan, bake at 350 for 45 minutes.
- Cream butter and sugar, eggs and almond extract and mix well.
- Add dry ingredients, alternating with milk.
- Pour into greased 9 x 13 pan (prepare with cooking spray).
- Spread blueberries over batter, or mix them in. If you use frozen blueberries, do NOT defrost first.
- Rub butter into dry ingredients. Sprinkle crumble mixture over blueberries, and bake!
Use fresh or frozen blueberries
You can use frozen blueberries. Which means, most likely, you’ll always have these ingredients on hand. Which is what I love for last-minute, overnight guests.
This is what I love about this recipe:
It feeds a lot and it’s rich and delicious, so if you make a 9×13 pan, you can get 24 small pieces, or 12 large.
Fleischkuekle Recipe
We shared cooking our meals, but our favorite dish was making our grandmother’s beloved Fleischkuekle Recipe, which we serve with canned beets.
We ate every meal together over the weekend, and cooking dinner together was a blast.
And then, of course, we had to create a mini charcuterie for appetizers one night. [Me and my sisters.]
We grazed over breakfast with yogurt, granola, and special treats, like this Blueberry Buckle. You can also serve a Breakfast Fresh Fruit Yogurt Platter for guests!
Sunriver Resort, Oregon
The best part about the weekend, other than being together and reminiscing and telling stories, was the gorgeous 70-degree weather. We went on so many bike rides, our tushes were more than sore! ha.
Our home was cozy-warm (which is why we called it a Cozy Cousin Retreat), and even though it was so cold in the mornings, we snuggled up with coffee and tea and blankets and thick socks.
We went back in time to our grandparents’ farm. So many laughs and memories.
Giving thanks for family
We were there with each other, with our love, security, and connection to one another. Most important was our faith.
We will not waste our lives, nor take for granted the blessing of family.
Giving thanks for the burnt umber leaves falling to the ground, and the golden aspens twinkling in the sun at the end of the day, we said our goodbyes. I was the last one to leave the house, and as I leaned in over the kitchen sink and gazed out toward the trees and mountains, my heart gave a deep sigh.
My heart was tender from the 48 hours spent with these ladies. The past is nothing more than infinite moments. We try to memorize the smiles and lines and wrinkles on each one of our faces, the deep love we felt for each other.
Retreats come and go. Life happens, and we have to move on. One thing we promised one another is that we will do a better job staying in touch, and pray for one another.
More blueberry recipes:
Blueberry Yogurt Breakfast Cake [RE], Blueberry Moist Banana Bread Recipe [RE], Blueberry Waffles [Barefeet in the Kitchen], and Blueberry Pie Cookies [Crazy for Crust].
Get the Recipe:
Newfoundland Blueberry Buckle Recipe
Ingredients
- ½ c. butter
- 1 c. sugar
- 2 eggs
- 2 c. flour
- 3 tsp. baking powder
- 1 tsp. salt
- ⅔ c. milk
- 1 tsp. almond extract
- 4 c. blueberries, you can use fresh or frozen*
Topping:
- ½ c. sugar
- ½ tsp. cinnamon
- ⅓ c. flour
- ¼ c. butter
Instructions
- Cream butter and sugar; add egg and almond extract and mix well. Add dry ingredients, alternating with milk. Pour into greased 9 x 13 pan (prepare with cooking spray). Spread blueberries* over batter, or mix them in. *If you use frozen blueberries, do NOT defrost first.
- Rub butter into dry ingredients. Sprinkle crumble mixture over blueberries, and bake in 350 º oven for 50-55 minutes (might be a bit gooey in the middle).
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Do you thaw blueberries or leave frozen ?
You can keep them frozen!
This was excellent! I used vanilla instead of almond and added 1/2 cups diced walnuts to the topping. Tasted like my standard crumb cake but blueberry style! Thank you.
Omgosh! This certainly is worth putting in my “keeper” cookbook. Made half that recipe into a 9×9. Baked at 350 for 45 minutes.
How fun! And yummy! When we were in Florida in September, it was so wonderful to be with family. It made me wish we were all a bit closer in proximity instead of on opposite corners of the US.
the blueberry buckle cake sound delicious!!!
What a special event and time with your cousins!!!