Vintage Blueberry Buckle Recipe
Making this vintage blueberry buckle recipe was the perfect way to use some of those fresh blueberries I picked the other day.
Delicious with a cup of tea or coffee, blueberry buckle is easy to make and is just as easy to make!
If you can make banana bread, you can make blueberry buckle from this recipe.
Variations:
Of course, Blueberry Buckle is made with blueberries, so the name kind of limits your variations. However, you do have some room to change things up.
You can add other berries in combination with the blueberries: Red Raspberries, Strawberries, Blackberries all make a great mix. If you use all those berries, you’ll have what I call Bumbleberry Buckle.
What is Blueberry Buckle?
Blueberry buckle is a traditional coffee cake style dish. The blueberries act as the accent part of the dish, with the soft and moist cake part taking the larger part of the portion.
Topped with a struesel topping, blueberry buckle is best served warm from the oven.
Buckle is different from bread and cobbler. Quick breads, like banana bread, are moister and have a lighter consistency. Cobblers are typically a whole lot of fruit in a syrupy sauce, topped with a layer of crust or biscuits.
I found this recipe in a vintage cookbook, The Illustrated Encyclopedia of American Cooking. The edition I have was published in 1983 by Southwestern Educational Marketing Services, Inc. The recipe is on page 137.
I love reading old cookbooks. They are full of information about the era as well as cooking techniques. I’ve been known to read a cookbook cover to cover, as one would a reference book or novel.
Shop vintage cookbooks on my site here.
Make It a Meal:
Blueberry buckle isn’t exactly meal main course dish material, but it does a good job of acting as a co-star for brunch with pancakes, eggs, hash browns and fresh fruit.
Coffee break is the best time to serve blueberry buckle – pour a cup of coffee or tea and take time out of the busy morning. You can also serve old fashioned blueberry buckle as dessert with a scoop of vanilla ice cream.
If you like this recipe, you may also enjoy these: Banana Tea Muffins, Three Way Banana Bread, Cappuccino Bread, Coffee Bread.
Pin It:
If you love this recipe and want to save it for later, pin it to your Pinterest account.
Did you make this recipe or another one on my site? I’d love to hear from you how it turned out! Send me an email to noel @ ApronFreeCooking.com, post a photo and tag me on social media … or come back and comment on the recipe here.
How to store leftover blueberry buckle
Wrap pan in airtight covering and store on the counter if you plan to eat the leftovers within 24 hours.
If you need longer storage, store blueberry buckle in airtight container in the refrigerator up to a week.
Blueberry buckle keeps in the freezer for several months. This is good to know so you can plan ahead for holiday breakfast and brunches!
For freezer storage: Allow the blueberry buckle to cool completely. Wrap tightly in waxed paper. Wrap a second time in aluminum foil. If you want additional freezer protection, place in a zip top bag.
When storing items in the freezer, always label with the name and date. This will help you recognize that package of mystery food when you’re looking in the freezer later. Trust me, you won’t remember what it is!
Other Blueberry Recipes:
Blueberry Strawberry Shortcake
Vintage Blueberry Buckle Recipe
Ingredients:
Butter, sugar, egg, flour, salt, baking powder, milk, blueberries, and cinnamon.
Recipe Directions:
Cream butter, eggs and sugar.
Add remaining dry ingredients. Mix well.
Mix crumb topping.
Layer into pan with blueberries in middle and struesel crumbs on top. Bake, cool, serve.
Vintage Blueberry Buckle Recipe
A coffee cake style dish, blueberry buckle is a great way to use the season's fresh berries.
Ingredients
- 1 cup Butter divided in half
- 1 cup Sugar divided in half
- 1 Egg
- 2.5 cup Flour divided 2 cups and 1/2 cup
- 1/2 tsp Salt
- 2.5 tsp Baking Powder
- 1/2 cup Milk
- 1 cup Blueberries
- 1/2 tsp Cinnamon
Instructions
-
Preheat oven to 350 degrees Fahrenheit.
-
Cream 1/2 cup butter in bowl with 1/2 cup sugar and egg.
-
Mix 2 cups flour, salt and baking powder in small bowl.
-
Add flour to creamed sugar mixture a little at a time, alternating with milk.
-
Mix well.
-
Pour into greased 9 inch pan.
-
Sprinkle berries over the cake batter. Set aside.
-
In small bowl, mix 1/2 cup sugar, 1/2 cup butter and 1/2 cup flour until crumbs form.
-
Sprinkle crumb mixture over berries.
-
Bake at 350 degrees for 40 minutes or until toothpick inserted comes out clean
Approximate Nutritional Information:
Servings Per Recipe: 8, Amount Per Serving: Calories: 468, Fat: 24g, Cholesterol: 83g, Sodium: 471mg, Carbs: 59g, Protein: 6g
(please remember these are approximate and will vary slightly based on your ingredient selections.)
Interested in one of the books pictured above? You can purchase on Amazon here.
Follow ApronFreeCooking:
This post may contain affiliate links. There are no additional costs passed on to you if you click on the links in this post. Any money earned from commission helps me cover the cost of maintaining this website.