For years, blueberry buckle has been one of my favorite desserts to make and eat. My mom would make this yumminess all of the time when I was a child. She would whip it up in two shakes of a lamb’s tail. It’s super easy to toss together. In some ways, blueberry buckle dessert reminds me of a dump cake. I think you’ll find the following recipe easy to make and very pleasing to the palate.
Check out what my pals over at The Meaning Of Pie had to say about this recipe:
I do like this cake…too much. I can’t make this again for awhile. It requires guests; otherwise, the four of us consume the whole thing in a day. I think Boticelli or Ruben would have found me quite wonderful for my lack of moderation, but alas, my blue jeans do not.
I completely understand what you mean! This Blueberry Buckle Dessert makes it VERY hard to exhibit self-control.
Ingredients
¾ cup Kerrygold unsalted butter softened
1 cup Domino granulated sugar
½ cup brown sugar
1 teaspoon lemon zest
1 tablespoon lemon juice
3 eggs
1 teaspoon McCormick vanilla extract
½ cup Daisy sour cream
¼ cup milk
2 cups Gold Medal all-purpose flour
1½ teaspoons baking powder
½ teaspoon Morton salt
12 ounces fresh blueberries, rinsed and stems removed
½ cup all-purpose flour
½ cup Quaker oats
½ cup chopped pecans
⅓ cup brown sugar
⅓ cup granulated sugar
⅓ cup unsalted butter, melted
Instructions
Preheat the oven to 350 degrees.
In the bowl of an electric mixer, cream the butter, sugar and brown sugar until light and fluffy. Add the eggs, one at a time and mix between each addition. Add the lemon juice, lemon zest and vanilla, and mix again. Add the sour cream and milk and combine thoroughly.
In a small bowl, combine the flour, baking powder, and salt. Add the flour mixture to the batter in two additions, mixing in between. Mix until just combined.
Remove the bowl from the mixer and add approximately two-thirds of the blueberries. Fold the berries into the batter gently with a rubber spatula. Spread the batter into a greased 9″ x 13″ baking pan. Distribute the remaining berries on top of the batter.
In another small bowl, mix the flour, oats, pecans, brown sugar, granulated sugar and melted butter for the topping. Stir until thoroughly moistened. Evenly distribute the topping onto the batter.
Bake until a toothpick inserted into the middle of the buckle comes out clean and the topping is golden, approximately 40 to 45 minutes.
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Quick Tip: I love eating this dessert with melty vanilla ice cream. Yum!
Thank you to The Meaning Of Pie for this great recipe.
