This is one of my FAVORITE recipes. I love that you can make it with either fresh or frozen blueberries. I now make my own version of the recipe I originally got from Deanna House. It’s just how I like it. (btw…Blueberry Buckle is allegedly called “buckle” because while it bakes the batter rises, but the berries and crumb topping weigh it down. This causes the surface of the cake to buckle…hence the name!)
Mmmm…Saturday morning breakfast for sure!
2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup vegetable oil
3/4 cup milk
2 cups fresh blueberries
1 cup sugar
2/3 cup flour
1 tsp ground cinnamon
1/2 cup softened butter
In large mixing bowl, sift together 2 cups flour, 3/4 cup sugar, baking powder and salt.
In a separate bowl, whisk together vegetable oil, milk, and egg.
Pour liquid ingredients into flour mixture. Stir just until flour disappears.
Fold in blueberries.
Pour batter into a buttered 13×9 baking pan.
In a small bowl, mix together the topping ingredients until crumbly, then sprinkle evenly over the batter.
Bake in a preheated 375 degree oven for 25-30 minutes or until a toothpick inserted in the middle comes out clean.