Blueberry Buckle

  • Yield 6 to 7 servings

This marvelous tasting cake is best prepared with fresh blueberries.


1/4 cup unsalted margarine or butter
3/4 cup sugar
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup non-dairy creamer or milk
1 tablespoon all-purpose flour
1 pint blueberries
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup margarine or butter, softened
-- Non-dairy whipped topping or whipped heavy cream


  1. Preheat oven to 375F.  Grease an 8-inch springform pan.
  2. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.  Beat in egg and vanilla.
  3. Combine 2 cups flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with the four mixture.
  4. Combine 1 tablespoon flour with blueberries (to keep them from sinking to the bottom) and fold into batter.  Pour batter into prepared pan.
  5. Combine sugar, flour, and cinnamon in a small bowl.  Cut in butter with a pastry blender or fork until crumbly; sprinkle on batter.
  6. 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). 





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