Blueberry Buckle

This is a classic recipe for a moist cake with tangy blueberries and a sweet, crunchy cinnamon-sugar crumb topping. This is a family recipe from Christiane Silla.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: < 30 Min Prep w/Longer Cook Time, Desserts - Cakes
Servings: 9 servings
Author: Catherine Christiano



  • 3/4 cup granulated sugar
  • 1/4 cup soft shortening
  • 1 large egg
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups unbleached flour
  • 2 cups blueberries 1 dry pint, washed and patted dry

Crumb Topping

  • 1/2 cup granulated sugar
  • 1/3 cup unbleached flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup soft margarine or butter


  • Place oven rack in center of oven and preheat to 375°F. Grease a 9" square baking pan.


  • In the large bowl of a stand mixer completely mix sugar, shortening, and egg.
  • Stir in milk.
  • Sift in baking powder, salt, and flour.
  • Stir in blueberries just until combined.
  • Turn batter into baking pan. Use a rubber spatula to distribute in an even layer.

Crumb Topping

  • In a small bowl, use a fork to combine all topping ingredients until evenly mixed. Use fingers or a fork to completely and evenly cover top of cake batter.
  • Bake 40 - 45 minutes, until a sharp knife or toothpick inserted in center comes out clean.


In place of the shortening, softened salted butter may be substituted. In this case reduce salt to 1/4 teaspoon.
This cake was usually served straight from the pan. It can't be flipped onto a cooling rack. Try lining pan with parchment paper and then greasing, and using paper to lift cake out after it is baked.