Blueberry Buckle
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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love blueberries in pancakes and waffles. They’ve gotta be good in cinnamon rolls too!
Yum! I have always wanted to make my own cinnamon rolls but have always been a tad nervous about he process!!! These look amazing with the blueberries!!
P.S. I found your blog today when you posted that you were from Boston on Tina’s blog! I am from just outside of Boston too!
these look amazing. I love cinnamon rolls, and this combo sounds great!
Can you tell me how to make the frosting?
I love the blueberry, I tried swapping them with raspberries and they were just as good if not better. Love the base recipe.
I made these today cheating with crescent roll dough. They were amazing!
Da bomb! Brilliant, as well as yummy:)
Thank you! I will make an impression at brunch tomorrow..lol
Made these for Easter breakfast (blueberry cinnamon rolls, hardboiled eggs, and thick sliced ham slices). What a delicious treat! I don’t know if I’ll ever go back “regular” cinnamon rolls again! I cut the recipe in half. Perfect amount for my husband, myself, and 3 teenaged boys. Honestly, I can’t say enough about this recipe. These rolls are worth every minute spent making them. To avoid having to get up so early, I saved the second rise for the morning. After slicing the rolls and placing them in the greased pan, I covered them tightly with plastic wrap and placed them in the fridge overnight. I took them out of the fridge and let them set at room temperature to rise for about an hour before placing them in the oven. They were perfect! Thanks so much!
beantownbaker — April 27th, 2014 @ 2:50 pm
So glad you enjoyed them!! I’ve done the second rise the next morning as well.
Forgot to mention that a step was left out of the recipe: it never tells you to sprinkle the rolled out dough with sugar and cinnamon mixture (& 2 T flour?).
beantownbaker — April 27th, 2014 @ 3:01 pm
Thanks for pointing this out. I updated the recipe to reflect this.
Hi there – I was wondering if this dough would be okay to freeze? I’m a novice when it comes to anything baking related!
beantownbaker — September 2nd, 2014 @ 7:14 pm
I have blogged about freezing cinnamon rolls here: http://www.beantownbaker.com/2011/01/pumpkin-cinnamon-rolls.html I like to par-bake them, then freeze them, then finish baking them when you want them.
I found that the cinnamon was over powering. I will add 3 tsp next time 4 Tablespoons was way to much.
Is there any kneading involved???