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. 
WOW – I would like to have a piece of that cake as soon as possible! looks beautiful and delicious!
This cake looks beautiful and I love the addition of toasted coconut!
I love love cakes with coconut. So delicious.
Beautiful cake!
Totally agree – the more layers the better! The cake looks stunning!
Had I been at your dinner party you wouldn’t have had to cook anything. I would have just completely indulged in this gorgeous cake!
This cake looks incredible! coconut and lemon are two of my favorite flavors; I’m glad you don’t have to choose one or the other with this recipe.
This sounds wonderful. Coconut with lemon curd, yummmm!
This looks fantastic – so springy and beautiful, and absolutely delish 🙂
what a wonderful cake!
Beautiful cake! I’ve been craving a coconut cake, but I know too many people who don’t like coconut cake that if I made it I wouldn’t have anyone to share. Boo.
ooh, fabulous. love the lemon curd-coconut combo, and in a layer cake, fun!!
OF COURSE 4 is better than 2!!! This looks amazing….I love the idea of lemon and coconut together-and it’s gorgeous!
Love lemon curd, love coconut, especially love a cake that lets me “frost” the sides with ease. This looks so yummy!!
Such a delicious cake! I honestly didn’t know a 6 inch was half of a 9 inch….thank you 🙂
I told my girlfriend I would bake her a cake for her birthday this Sunday !!! I got lemon curd and coconut stuck in my brain, so I started googling… which led me to your page !!! This recipie looks almost perfect !!
Couple questions…
Do you think the coconut extract was too strong for the cake, because you also have the browned coconut pcs too? I was considering vanilla bean cake, lemon curd and toasted coconut on the outside… but perhaps that wouldn’t be enough coconut flavour…. your thoughts?
Lastly… what did you use as the frosting to keep the toasted coconut on? It looks like whipping cream…. ?!?!?
Thanks !!!
Kelly
P.S
This is the first cake I’ve ever baked !!! lol