It’s summer time and time for blueberries! One of my earliest memories of blueberries is when we went to pick them in Michigan. I was probably 3 or 4. I remember getting my own bucket and my Dad said we could eat as many as we wanted as we picked. I remember being amazed by that freedom to pick and eat.
I still love blueberries. Nathan does too. He would happily eat them at every meal if I let him! We haven’t eaten them at every meal but we are eating them quite a bit right now. Since blueberries have started going on sale around here, I’ve been stocking up. We eat some fresh and I flash freeze quite a few for baking later.
When I’m baking with blueberries, my two favorite blueberry recipes are this amazingly simple and delicious blueberry cream cheese layer pie, followed in a close second by blueberry buckle.
I don’t know where the name came from but it’s delicious! Blueberry buckle is a simple coffee cake that comes together quickly. It is easy to double and it freezes great. I’m always a fan of freezer recipes! You can make this recipe with fresh blueberries or frozen, if that is what you have. The crumb topping adds the perfect touch of sweetness.
Here is our family recipe for blueberry buckle.
3/4 cup milk
1/4 cup shortening
2 cups flour
3/4 cup sugar
2 1/2 teaspoon baking powder
2 cups blueberries
1/2 cup flour
1/2 cup brown sugar
1/4 cup regular sugar
1 teaspoon cinnamon
4 tablespoons firm butter
Preheat oven to 375 degrees.
Beat milk, shortening and egg in a bowl. Stir in flour, sugar and baking powder just until flour is moistened. (Batter will be lumpy.) Gently fold in blueberries. Pour batter into greased 8×8 pan.
Mix together crumb topping ingredients with hands. Sprinkle on top of coffee cake. Bake 40 to 45 minutes or until golden brown.
This recipe makes one 8×8 pan. If you double it, bake it in a 9×13 pan.
If you are freezing this coffee cake, allow the buckle to cool before wrapping it tightly in foil.
One final note, I love crumb topping so much that I actually doubled it for this recipe. Those are the proportions I shared above. It’s not excessive but just the perfect amount of crunch in my opinion. If you only want a light coating of crumb topping, half the crumb ingredients before you mix it up.
What’s your favorite blueberry recipe?