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This is a family favorite, passed down to me by my mother-in-law. This wonderful coffee cake is moist and packed with delicious blueberries but my favorite part is the crumble crust on top. YUM!
Blueberry Buckle:
- 1/4 cup shortening
- 3/4 cup milk
- 1 egg
- 2 cups flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 cups blueberries
Topping
- 1/4 cup butter
- 3 tablespoons brown sugar
- 1/3 cup flour
- 1/4 cup sugar
- 1 teaspoon cinnamon
Add batter ingredients except blueberries to mixing bowl, and mix until blended.
Gently fold blueberries into batter.
Add batter to greased 8×8 baking pan.
Mix topping ingredients, cut butter into small pieces, add sugars, flour, and cinnamon. Blend together with a fork or pastry cutter.
Sprinkle over batter and bake at 375 for 50 minutes. Enjoy!
Kristen @ Joyfully Thriving says
This looks almost identical to my family recipe for blueberry buckle. Last time around, I doubled the topping…and that was really good, too! I’m a crumb topping girl so I might have to do that from now on!
Colette McFarland says
I would like to make this recipe but in the picture there is an egg but in the recipe
there is no egg!
Jen says
I’m so sorry the recipe has been corrected. Should be 1 egg