Blueberry Buckle

Blueberry buckle is the perfect way to use fresh summer blueberries. The recipe only needs one egg, but you can also double it for an extra big buckle. As always, we’ve included gluten and dairy free substitutions.



½ cup white sugar

¼ cup shortening

1 egg

½ cup milk – we used soy milk

2 cups all-purpose flour – we used Bob’s Red Mill Gluten Free 1-1

2 teaspoons baking powder

½ teaspoon salt

2 heaping cups fresh blueberries


½ cup white sugar

⅓ cup all-purpose flour

½ teaspoon ground cinnamon

¼ cup butter, softened – we used Country Crock Dairy Free


Preheat oven to 375 degrees F.  Grease one 8×8 inch pan.

Place washed blueberries – or frozen, unthawed – in the greased pan and set aside. 

Make the streusel topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon in a small bowl. Add butter and cut into mixture with a pastry blender or fork until it forms crumbles. Set aside.

In a large mixing bowl, cream together 3/4 cup sugar, shortening, and egg together until fluffy.

In a separate bowl mix together 2 cups flour, baking powder, and salt.  Add ½ of the flour mixture and ½ of the milk to the batter. Mix until just combined, then add the rest of the milk and the flour mixture. Dollop over top of the blueberries and spread to the edges of the pan with a spatula. Sprinkle with streusel mixture and place into oven. 

Bake for 35 minutes. Let cool for an hour before serving. Fantastic with a scoop of vanilla ice cream. Enjoy!

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