Blueberry Buckle is one of my favorite breakfast cakes. The difference between Blueberry Buckle and all other blueberry-based muffins and cakes is that the berries are sprinkled on top before baking rather than being folded and baked into the batter. The result is a light and fluffy cake, blueberries bursting with flavor on the top, and no blueberry sinkage.
I baked them without muffin liners simply because I was out of them. I sprayed my pan just do be extra sure I could get them out easily, and I had no problems. The muffins formed a nice golden crust on the outside, and were very soft and tender on the inside. Just how a muffin should be. I think I would forgo the liners on this recipe just to get that nice golden crust.
This recipe is from the Better Homes and Gardens New Cook Book: Bridal Edition.
Can you guess when I got this book?
10 points if you get it right!
If you guessed from when I married this guy –>air high five to you!
This cookbook has sat in my kitchen since I got married almost 4 years ago! What a shame because it is full of wonderful recipes. Some are very similar to my BHG New Cook Book 1953 Edition, so you know they are timeless, classic, and well tested. Recipes a blushing bride should know how to prepare for her new husband.
Or just let the hubby fend for himself while the book collects dust.
I swear that didn’t happen.
Dave gives these 5 stars. Phoebe turned her nose up at them. As usual.
These are super delish right out of the oven. Pop them in the microwave for a few seconds in the morning to warm them up and have a yummy-licious start to your day.
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup shortening
- 3/4 cup sugar
- 1 egg
- 1/2 cup milk
- 2 cups fresh or frozen blueberries
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup butter
- 1/2 teaspoon cinnamon
- Preheat the oven to 350. Grease muffin pan well. In a medium bowl, combine the 2 cups of flour, baking powder, and salt; set aside.
- In a medium mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add the 3/4 cup sugar. Beat on medium speed until light and fluffy. Add egg; beat well. Alternately add flour mixture and milk to beaten egg mixture, beating until smooth after each addition.
- Spoon batter into muffin tins about 1/2 to 3/4 full in each well. Sprinkle the tops with blueberries and lightly press them so they stick into the batter. In another bowl, combine the 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and cinnamon. Use a fork or pastry blender to cut the butter in until the mixture resembles course crumbs; sprinkle over the blueberries. Bake for 23-25 minutes or until golden. Cool slightly and serve warm.
- I made this recipe into muffins instead of using the traditional 10 inch cake pan. The muffins take less time in the oven, about 23-25 minutes, whereas the cake will take 50-60 minutes.