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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 15 - Change
Nutritional Facts
Servings Per Recipe: 15

Amount Per Serving
Calories 371
% Daily Value**
Total Fat 15g
Saturated Fat 6g
Unsaturated Fat 2g
Cholesterol 53mg
Sodium 220mg
Total Carbohydrate 54g
Dietary Fiber 2g
Sugars 25g
Protein 6g
Vitamin A  5%Vitamin C  6%
Calcium  12%Iron  4%
Potassium  9%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry Buckle

Date Added: June 11, 2009


1 Teaspoon Ground Nutmeg
1 1/2 Cups Sugar plus extra for coating
1/2 Teaspoon Ground Cloves
2 Eggs lightly beaten
1 Teaspoon Cinnamon Ground, divided
1/2 Cup Butter or margarine Softened
4 Cups Blueberries crushed
4 Teaspoons Baking Powder soda
1 Cup Milk (up to 2)
1 Teaspoon Salt pepper to taste,
1/2 Cup Shortening Melted
4 Cups Flour seasoned with
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1. In large mixing bowl, cream together sugar and shortening, then blend in eggs.

2. Stir in milk, then sift in baking powder, salt, nutmeg, and cloves.

3. Stir batter til smooth. Fold in blueberries.

4. (I usually use frozen blueberries, and add them into the batter frozen.

5. If you thaw then add, you'll end up with purple cake!) Spread batter into a greased and floured 9" x 13" pan.

6. For topping, in smaller mixing bowl, blend sugar, flour, and cinnamon.

7. Blend in softened butter or margarine, making a struesel-type mixture.

8. Sprinkle crumb mixture evenly on top of batter.

9. Place pan in oven preheated to 375 degrees and bake for 1 hour or until buckle tests done when tested with a toothpick (pick inserted and pulled from cake will not come out wet).

10. Blueberry Buckle keeps well and is best served warm.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Blueberries, Natural Sweeteners allergies.
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