You are here: Home » Recipes » Blueberry Buckle Blueberry Buckle Recipe by Favorite Recipes Press Yield 6 to 7 servings This marvelous tasting cake is best prepared with fresh blueberries. PrintEmail Ingredients Cake:1/4 cup unsalted margarine or butter3/4 cup sugar1 large egg1 teaspoon vanilla2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1/2 cup non-dairy creamer or milk1 tablespoon all-purpose flour1 pint blueberriesTopping:1/2 cup sugar1/3 cup all-purpose flour1/2 teaspoon ground cinnamon1/4 cup margarine or butter, softened -- Non-dairy whipped topping or whipped heavy cream Instructions Preheat oven to 375F. Grease an 8-inch springform pan. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Beat in egg and vanilla. Combine 2 cups flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with the four mixture. Combine 1 tablespoon flour with blueberries (to keep them from sinking to the bottom) and fold into batter. Pour batter into prepared pan. Combine sugar, flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or fork until crumbly; sprinkle on batter. Bake for 1 hour or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack. Run a knife along the edge of pan and remove sides. Serve with whipped cream. Recipe reprinted with permission from Joseph Kushner Hebrew Academy/Kushner Yeshiva High School’s The Kosher Palette (Livingston, New Jersey 2000).