Friday, August 21, 2009

Blueberry Buckle

Every year we pick at least 10 pounds of blueberries at Reenders Blueberry Farms situated on 800 acres in Grand Haven, Michigan. Reenders has been family owned and operated since 1956 and their 12 varieties of blueberries can't be beat! Nor can the baked goods we feast on upon arriving home! And yesterday's blueberry buckle is no exception! So I thought I'd share the recipe:


  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 2 TBS sugar
  • 1/4 tsp cinnamon
  • 1 pinch salt
  • 4 TBS butter, softened
  • 1-1/2 cups flour
  • 1-1/2 tsp baking powder
  • 10 TBS butter, softened
  • 2/3 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp lemon zest
  • 1-1/2 tsp vanilla
  • 2 eggs
  • 4 cups blueberries
  1. Position your oven rack in the low/middle row. Preheat oven to 350 degrees.
  2. Put all of the streusel ingredients in a bowl and mix on low until it resembles a sand consistency. Set aside.
  3. In a mixer, cream butter, sugar, salt and lemon zest until fluffy. Add vanilla and eggs one at a time. Add the flour mixture 1/3 at a time, scraping down the bowl as needed. Fold in blueberries.
  4. Add the buckle cake mixture to a buttered or sprayed 9" round spring form pan. Top with the streusel mixture and bake for 55 minutes or until top is just golden brown.
I wish I could remember where I first got this recipe from years ago when we began our annual blueberry trips. It's so full of berries and is the perfect breakfast or snack. Enjoy!

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