Blueberry Buckle Recipe makes a delicious breakfast coffeecake, snack or dessert cake. It is packed with blueberries and has a yummy crumb topping.
My toddler loves blueberries! She will eat one of those little grocery store containers in one sitting. I actually have to make special trips to the wholesale club just to buy blueberries, but I don’t mind at all. I am just happy that she loves them so much since blueberries are good for her. One cup of blueberries contains 80 calories and 3.6 grams of fiber. They are also packed with vitamins and minerals including vitamin C, vitamin K and manganese. Blueberries are a great healthy snack option.
My New Year’s resolution this year was to eat more fruit and vegetables. Since I am basically buying blueberries in bulk now, I have been eating more servings of fruit. I am glad we can buy blueberries year round. Our domestic blueberry season only runs from April to September. Once that ends, blueberries are imported from Chile, Peru and Argentina. So we can always find delicious fresh or frozen blueberries in the grocery store.
To find a variety of tips on how to make eating blueberries apart of your lifestyle as well as a bunch of recipes using blueberries, check out The U.S. Highbush Blueberry Council website. The U.S. Highbush Blueberry Council is also hosting a sweepstakes for a chance to win a trip for two to LA for the Little Changes Kitchen Challenge alongside actress, author and TV host Alison Sweeney. The runners up will win one of four $500 Whole Foods or Lululemon gift cards. Enter to win their sweepstakes before it closes on February 16, 2015.
We love eating blueberries as a snack but I also like to include them in my recipes. I recently used some of our blueberries and made a Blueberry Buckle. It makes a great breakfast coffeecake, brunch, snack or dessert. The Blueberry Buckle is as versatile as blueberries and it makes them even more delicious.
- ¼ cup butter, softened
- ¾ cup white sugar
- 1 egg
- 1⅔ cup flour
- 2 tsp. baking powder
- ½ tsp. salt
- ½ cup milk
- 1 tsp. vanilla extract
- 2 cups fresh blueberries
- ½ cup brown sugar
- ¼ cup flour
- ½ tsp. cinnamon
- ¼ cup butter
- Preheat oven to 350 F. Grease an 8x8 inch pan.
- In a large bowl, cream together ¼ cup butter, ¾ cup white sugar and egg.
- In a another bowl, combine 1⅔ cup flour, baking powder and salt. Stir flour mixture gradually into sugar mixture, mixing alternating with milk and vanilla extract. Stir in blueberries. Spoon batter into prepared baking pan.
- In a bowl, combine ½ cup brown sugar, ¼ cup flour and cinnamon. Cut in ¼ cup butter. Sprinkle crumb mixture over batter.
- Bake for 45 minutes, or until done.
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