I am going to make this for Brian's Retirement Party/Family Reunion. Since your gang likes blueberries, I thought you might enjoy it too.

Mom

I had this as a young adult. It is a fond memory. My mother was raised in New Jersey on a blubery farm. I can't wait to taste it again. Thank You.

Do you use a regular cake pan? Please write me back.
Thanks,
mary

Hi Elise,

I made this last night and it was wonderful! Great with my after dinner and my morning coffee. I'm definitely going to make this again.

Hi Elise,

Both hubby & I love blueberries. Bought 10 pints of blueberries at the store yesterday because it was only 99 cents each. Just made your blueberry buckle this afternoon & couldn't believe how easy it was for someone like me who is a disaster in the kitchen! It came out magnificent. Even hubby who don't like muffin loves it! We didn't let it cooled, it is so delicous warm! I think I'll have it with vanilla ice cream after dinner tonight, yum, yum. Thank you for sharing this great recipe.

Growing up (born/adopted from Korea in 1960), my mother (born 1918!) used to make this for me all the time. It was one of my all-time favorite recipes. Great to see both you and Lee Bailey have found it out, too, and have published it. I had just recently lost my recipe and was searching the internet for a copy, and yours fit the bill as to what I remembered my mom wrote down for me years ago. Great to find it! Thanks!

This is an excellent recipe been using it since the 1970's.

Oh man, this is the best.cake.ever.

I make it for myself for my birthday every couple of years and could eat the entire thing by myself!

hi elise, have never had a buckle but streusel-topped coffee cake sounds divine, as yours looks! cheers,j

This is the first time I've ever seen a post about blueberry buckle - it's one of my favorite parts of summer. My mom makes it from a recipe from HER childhood - it is goodness and memories and warmth. Beautiful picture!

Hi, Elise. My father in law used to make this for us when we would visit. So good, in fact, my son requested the recipe when he went off to college, and now I make it whenever he comes home to visit...it's our breakfast cake, our sneak in and snack cake & middle of the night cake!!! We recently moved cross country & haven't yet found my notebook of family recipes. He's coming home for Turkey Day, so I am so glad to have found the recipe. Yummmmm

I make this all the time and everyone loves it. It's also good with raspberries or blackberries.

I just made this with some Frozen Blueberries last night and it is a big hit!

I am definitely coming back for another recipe soon! :)

I called my Mom and this was the same as the one she had - sounds GREAT!
Michele

Blueberry Boy Bait.

It's like a buckle but not quite. The mother of one of my dad's co-workers, Mrs. Aglio, used to make this when we were growing up ... we loved going to visit Mrs. Aglio!

This recipe from Yankee Magazine.
http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=177

In Colonial New England, it was said that a woman who made this cake could find herself a man, thus the epithet. Serve warm or cold, for dessert or breakfast. Try it with fresh cream.

2 cups flour
1-1/2 cups sugar [you can use as little as 1]
2 teaspoons baking powder
pinch of salt
2/3 cup vegetable oil
1 cup milk
2 eggs
2 to 3 cups blueberries, fresh or frozen
1 cup (or less) sugar [you can use as little as 2 or 3 tablespoons]
1 teaspoon cinnamon

Preheat oven to 350 degrees F. In a medium bowl mix the first 7 ingredients with an electric mixer for 3 minutes. Pour the mixture into a greased and floured 9x13-inch baking pan. Arrange the blueberries on top, then mix together the sugar and cinnamon and sprinkle evenly over the batter. Bake 50 minutes.

Good cake, I suggest 3/8 cup butter (3/4 stick) instead of 1/4 cup butter (1/2 stick) simply to add moisture. Also, I cooked 58 minutes and the topping was slightly burnt. I suggest either adding the topping 5 minutes into the cooking or cooking for a shorter period (which will also retain moisture). I attempted cooking for only 55 minutes and it was excellent chilled with a cold whipped topping or strawberry syrup. Enjoy!

This recipe sounds ok, but the way I have made a buckle is slightly different. The recipe I use is a modified version of one from culinary school. It's a close version of your batter poured in a 9x9 pan, mixed berries poured over that and a crumble topping. The topping is flour, sugar, brown sugar and butter, mixed like biscuits. It is amazing hot with some ice cream.

This buckle is verry good but here's a good way to make it sugar free

Cake ingredients:
2 cups and 1-2 tbsp of sifted, all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup of butter
1/3 cup of splenda
1 lg egg
1/2 cup of milk
1 pint of blueberries

topping ingredients:
1/2 cup of butter
1/2 cup of splenda (or until crumbly)
2/3 cup sifted all purpose flour
1/2 teaspoon cinnamon

(cook the same way)

Can this batter be used in a muffin pan? I rather make muffins than a cake.

I am dying to try the blueberry buckle, but only have a 9" springform pan. Will it work in that, or will it be too flat? I'll probably have to reduce the cooking time, too, right? Thanks!

I made this recipe this morning. I have memories of Mom making blueberry buckle for us as kids and enjoying it. I don't have her recipies, so finding this when looking for recipies to make with the blueberries we picked, was great.
It is as good as I remember. No whipped cream necessary. I only had a 10" springform pan so I used 1 & 1/2 times the recipie. It worked well. Thank you so very much for sharing this recipie.

Excellent cake

I love this recipe. I make it every week and eat the whole thing myself. Sometimes after making another cake I think about sharing it with the old neighbor across the street... but every time I finish it off before I can get out the door. Maybe I should rethink my priorities... hmmm. Oops gotta go the timer just went off.

This is the first thing I've made from this site that has been disappointing. The cake was dry and tasteless, and I even took it out after only 50 minutes because I was concerned about it drying out. If it weren't for the blueberries and streusel it wouldn't be edible. I would suggest the Blueberry Cake recipe instead, it's far better and uses basically the same ingredients.

That's weird, this is one of our favorite recipes. We make it all the time in blueberry season. ~Elise

Another winner for recipe box. DH asked for more berries in next one, suppose it would only make this buckle even better! Baked a bit larger than I expected, felt a wee bit guilty making it just for us, 'til we tasted it. Plenty enough for guests or take along to an event. Yes, spring-form pan is a must, makes a lovely presentation, wouldn't want to hide the beautiful berry edges on this one. Thank you kindly for this yummy recipe.