Blueberry Buckle

Sunday is brunch day. Yesterday I made this blueberry buckle & green chili egg casserole; both of which make great leftovers. I’d never made, or have had, for that matter, blueberry buckle before. It was light & not overly sweet.


  • 1/4 cup butter, at room temperature
  • 3/4 granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups flour
  • 2 tsps baking powder
  • 1/2 tsp salt
  • Dash of cinnamon
  • 1/2 cup milk
  • 1/3 cup sour cream
  • 2 cups fresh blueberries

For the crumb topping:

  • 1/4 cup butter, at room temperature
  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/2 tsp flour


Spray a 9×9 pan with nonstick spray; set aside. Preheat oven to 350 degrees.

Cream together the butter & sugar until light. Add in the egg & vanilla extract; beat well.

Add the dry ingredients, alternating with the milk. Mix in the sour cream & fold in the blueberries. Pour into pan.

Assemble the crumb topping by mixing together with a fork. Sprinkle topping over batter.

Bake for 45-50 minutes until top is golden brown & toothpick inserted into middle comes clean.

Recipe adapted from:

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