Blueberry Buckle And Filling
A moist, blueberry-studded coffee cake with a buttery crumb topping, perfect for breakfast or dessert, offering a burst of fruity sweetness and tender texture.
Ingredients
Instructions
- Cream together sugar, shortening, eggs, and vanilla until smooth.
- Sift together flour, salt, and baking powder in a separate bowl.
- Gradually add the dry ingredients alternately with milk to the creamed mixture, mixing well after each addition.
- Gently fold in blueberries until evenly distributed.
- Pour the batter into a greased 10 x 15-inch (or 9 x 13-inch) pan.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a lighter texture, you can substitute half of the shortening with unsweetened applesauce. Ensure the blueberries are fresh and plump; if using frozen ones, do not thaw them to prevent excess moisture. For added flavor, consider a hint of lemon zest or spices like cinnamon. This Blueberry Buckle pairs beautifully with The Perfect Blueberry Muffin for a delightful brunch spread.
Serving Suggestions
Serve the Blueberry Buckle warm or at room temperature, dusted with powdered sugar for a touch of sweetness. It pairs nicely with a dollop of whipped cream or a scoop of vanilla ice cream. For a brunch, consider serving alongside a fresh fruit salad, like Sudden Salad, to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, simply warm individual pieces in the microwave for about 15-20 seconds, or place in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Buckle And Filling contains roughly 479 calories, with 8g protein, 91g carbohydrates, and 8g fat. It is an excellent source of calcium (28% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1033mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of blueberries?
Absolutely! You can substitute blueberries with raspberries, blackberries, or even chopped strawberries. Just be mindful of the moisture content, as some fruits may require slight adjustments in the baking time or added flour.
How can I tell when the buckle is done baking?
The blueberry buckle is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it appears wet, continue baking for an additional 5 minutes and check again to avoid overbaking.
Can I make this recipe ahead of time?
Yes, you can prepare the batter ahead of time and refrigerate it for up to 24 hours before baking. Just note that the texture might change slightly upon baking. Alternatively, you can bake it in advance and store it, then reheat as needed for serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).