Blueberry Buckle Cake Recipe

Name: Blueberry Buckle Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups sugar; ½ cup shortening; 2 eggs; 1 cup milk; 2 teaspoons almond extract or 2 teaspoons vanilla extract; 3 cups flour; 4 teaspoons baking powder; 1 teaspoon salt; 4 cups fresh blueberries; ½ cup sugar; ½ cup brown sugar; ⅔ cup flour; 1 teaspoon cinnamon; ½ cup butter, softened

Servings: persons

1 ½ cups sugar
½ cup shortening
2 eggs
1 cup milk
2 teaspoons almond extract or 2 teaspoons vanilla extract
3 cups flour
4 teaspoons baking powder
1 teaspoon salt
4 cups fresh blueberries
½ cup sugar
½ cup brown sugar
⅔ cup flour
1 teaspoon cinnamon
½ cup butter, softened

1
Preheat oven to 375 degrees F (190 degrees C).
2
Grease one 9x13 pan.
3
Cream together sugar, shortening, and eggs.
4
Add milk and extract.
5
In a separate bowl mix together flour, baking powder, and salt, then mix with wet ingredients.
6
Fold in blueberries.
7
Pour into greased pan.
8
To make topping: Combine sugars, flour, cinnamon, and butter.
9
Sprinkle over cake batter.
10
Bake at 375 degree F (190 degrees C) for 25-30 minutes.

1304

kcal

Calories

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ½ cups sugar, ½ cup shortening, 2 eggs, 1 cup milk, and more.

Yes, Blueberry Buckle Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Buckle Cake

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