Tested till perfect Blueberry Buckle

Blueberry Buckle

This cakelike pudding is delectable with cream, whipped cream or ice cream. If you use frozen berries, thaw them on paper towels beforehand, and extend cooking time to 50 minutes.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 27 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 1/2 cup 1/2cupgranulated sugar
  • 1/3 cup 1/3cupbutter
  • 1 1eggeggs
  • 1/2 tsp 1/2tspvanilla
  • 1 cup 1cupall-purpose flour
  • 1 tsp 1tspbaking powder
  • 1/4 tsp 1/4tspsalt
  • 1/3 cup 1/3cupmilk
  • 3 cups 3cupsfresh blueberryfresh blueberries


  • 1/3 cup 1/3cuppacked brown sugar
  • 1/4 cup 1/4cupall-purpose flour
  • 1/2 tsp 1/2tspcinnamon
  • 2 tbsp 2tbspbutter
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In bowl, cream together granulated sugar with butter; beat in egg and vanilla. Stir together flour, baking powder and salt. Stir half of the flour mixture into butter mixture; blend in milk and remaining flour mixture to make stiff batter.

Spread batter in greased 8-inch (2 L) square cake pan. Cover evenly with blueberries.

Topping: In small bowl, stir together brown sugar, flour and cinnamon. Cut in butter until mixture is crumbly. Sprinkle evenly over blueberries. Bake in 350°F (180°C) oven until crisp and browned on top and knife inserted in center comes out clean, about 40 minutes.

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