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Blueberry Buckle Recipe

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This recipe for Blueberry Buckle, by , is from Libro di cucina di famiglia Peloquin, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Todd & Penny



cup sugar
cup shortening
1 large egg
2 cups flour
2 teaspoons baking powder
teaspoon salt
cup milk
teaspoon vanilla extract
2 cups fresh blueberries

Heat oven to 375F.
Coat 9 x 9-inch baking pan with cooking spray.

Beat sugar and shortening with electric mixer at medium speed until light and fluffy.

Beat in egg until blended.

Combine flour, baking powder and salt.

Add to shortening mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

Stir in vanilla. Fold in blueberries. Pour into prepared pan.


cup firmly packed brown sugar
cup Flour
teaspoon salt
cup Shortening
2 teaspoons milk
1 teaspoon vanilla extract

Combine brown sugar, flour and salt.

Cut in shortening with a pastry blender or fork until mixture resembles coarse crumbs.

Stir together milk and vanilla.

Stir into brown sugar mixture. Sprinkle over blueberry mixture in pan.

Bake 45 to 50 minutes or until a tooth pick inserted in center comes out clean.

Cool in pan on a wire rack.




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