Blueberry Buckle - Recipe

Even though it is so hot here, I wanted to make something different with some blueberries we had. I was not sure what I was looking for but found this great recipe on Allrecipes.com and decided to give it a try.

I made this scrumptious dessert last night but was way too stuffed to even try a crumb.
It sat all night on the stove top looking up at me wondering how I could have passed it up.
Trust me it was not easy.

Yet, first thing this morning, that is what I had for breakfast.
Oh my, it was fantastic.
The buckle was moist, not overly sweet and tasted so good.
I will say that I did limit myself to one hunk err, I mean slice. Perhaps I will have a bit more with dinner tonight.

I am finally learning how to use my MasterCook software that I have had for um, two years. lol
Better late than never, right?
So, now when I post recipes you will have the nutrient breakdown. (Unless you do substitutions then as you know it will change.)

Changes that I made: used ¼ cup of butter not shortening and reduced the flour that is called for on the recipe from All Recipes.com.

You might like to serve this with a scoop of vanilla ice cream.

I am sure that it will become a hit in your house.


Blueberry Buckle

* Exported from MasterCook *

Serving Size: 10
Categories: Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup sugar
1/4 cup butter
1 egg
1/2 cup milk
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups blueberries
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon -- softened
1/4 cup butter

  1. Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
  1. Cream together 3/4 cup sugar, shortening, and egg.
  1. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
  1. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.

Bake at 375 degree F (190 degrees C) for 25-30 minutes.

- - - - - - - - - - - - - - - - - - -

Per Serving: 293 Calories; 10g Fat (31.5% calories from fat); 4g Protein; 47g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 467mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.

NOTES : You can add some vanilla (1-2 tsp.)

Can be cooked @ 350 instead of 375 for about 40 minutes

Nutr. Assoc. : 1440 0 0 0 0 0 0 0 0 0 0 0

neutron said...

This looks sooo yummi. I had cereal for breakfast :(

Sandy said...

Aww.. I would have saved you some, if I had only known.

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