Recipe: Blueberry Buckle

Photo by Elizabeth Gelineau

2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup vegetable oil
3/4 cup milk
1 egg
2 cups well-drained blueberries

Crumble Topping:
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 butter, softened

1. Preheat oven to 375 degrees. Grease a 9-inch round cake pan. Blend all ingredients except blueberries until well mixed. Gently fold in blueberries, being careful not to break fruit. Spread in prepared pan.
2. Combine topping ingredients in a small bowl. Crumble topping over batter. Bake for 45 to 50 minutes, or until topping is browned and center cooked through. Serve warm. Serves 12.

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