Blueberry Buckle

Monday, September 15, 2008

Blueberry Buckle is one of those things that I’ve never attempted to make because Hubby speaks so highly of his mother’s Blueberry Buckle. I had never even had Blueberry Buckle before making it and I have to say it’s very yummy. Hubby thought it was a dessert. I thought it was more like a coffee cake with fruit in it.

The day I made this, I sat down to watch some Good Eats off the DVR. And what do you know, my boy Alton Brown made blueberry buckle. And what do you know, AB said that buckle is in fact coffee cake with fruit in it (turns out Hubby thought coffee cake was coffee flavored).

This recipe comes from my mother in law. I have no idea where she got it from. I do love getting recipes from her because she scribbles them in short hand onto a scrap piece of paper.

Blueberry Buckle – from Hubby’s mother
3/4 c sugar
1/4 c shortening
1 egg
1/2 c milk
2 c flour
2 tsp baking powder
3/4 tsp salt
2 c blueberries (fresh is best)

Preheat oven to 375. Grease a 9″ square pan.

Mix sugar, shortening, and egg. Add milk. Sift flour, baking powder, and salt together. Stir the dry ingredients into the wet ingredients. Gently stir in berries.

Pour batter into pan. Bake for 40-50 minutes. Add topping for the last 10 minutes of baking.

ToppingCombine following ingredients:
1/2 c brown sugar
1/3 c flour
1/2 tsp cinnamon
1/2 stick butter

Store buckle in the fridge.

Breakfast, Dessert, Family Favorites

2 comments »

9 Responses to “Rhubarb Raspberry Jam”

#
1

Erin — August 10, 2009 at 12:29 pm

Yum! I think that sounds like a great combo.
#
2

nutmegnanny — August 10, 2009 at 3:18 pm

Yum! I love rhubarb but not sure I have had it in jam form. I bet this is beyond delicious! Although to be honest my favorite way to enjoy rhubarb is raw with just a little bit of a salt…yum!
#
3

biz319 — August 10, 2009 at 4:34 pm

Have you ever tried making sugar free jelly or jam before?
#
4

Jen — August 10, 2009 at 5:28 pm

I have not made sugar free jam. This is only the second jam I’ve ever made!
#
5

stephchows — August 10, 2009 at 6:02 pm

Beautiful!!! I love that you sent two kinds 🙂 For me it was a total excuse to make all different kinds! I’m sure they will love it!
#
6

Katie — August 10, 2009 at 11:53 pm

Now THAT is an awesome looking jam!!
#
7

Sara @ Our Best Bites — August 13, 2009 at 3:29 pm

I love that gorgeous color! I bet it tastes amazing too. Beautiful!
#
8

Margaret Hammond — September 1, 2014 at 11:26 pm
I make raspberry-rhubarb jam every year, it is my absolute favorite jam!! Looking over your recipe I do not find any pectin in it. Just wondered if this was error, I am always looking for new recipes to try. the cardamon is something I have never used in my jams so I thought I would give it a try. Thanks
- beantownbaker — September 2nd, 2014 @ 7:33 pm
  
  Nope, no pectin in this recipe. The raspberries have enough naturally.