It’s never a bad time to make blueberry buckle. My mother-in-law makes this in the summer with freshly picked wild blueberries from New Hampshire, which is hard to beat.
- 1/4 cup butter
- 3/4 cup sugar
- 1 egg
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 cups fresh or frozen blueberries
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1/3 cup flour
- 1/2 tsp. cinnamon
Preheat oven to 375 degrees. Grease a 9×9″ square pan.
Cream butter and sugar together until light. Add egg and beat to mix well.
Combine flour, baking powder and salt. Add to the butter mixture in 2 additions, alternating with the milk. Fold in blueberries.
Combine topping ingredients in a small bowl. Sprinkle over cake.
Bake for 35-40 minutes if using fresh blueberries, and up to 60 minutes if using frozen blueberries – until lightly browned and done in the middle.