Blueberry Buckle

Print Recipe
And while we all know that blueberries make great desserts, they’re also appearing on healthy food radars. The latest buzzword in diet and nutrition is antioxidants (very simply, substances believed to help slow down the aging process and treat age-related illnesses), and a recent studies show that blueberries have the highest concentration of antioxidants among all fruit. So go ahead, eat that last slice of blueberry pie—it’s good for you! 

For more information, contact:
Wild Blueberry Producers Association of Nova Scotia
PO Box 119, Debert, Nova Scotia
B0M 1G0
Phone: (902) 662-3306
Fax: (902) 662-3284
Web site:

Blueberry Buckle
125 mL (1/2 cup) butter or margarine
175 mL (3/4 cup) sugar
2 eggs
500 mL (2 cups) flour
15 mL (1 Tbsp.) baking powder
2 mL (1/2 tsp.) salt
2 mL (1/2 tsp.) nutmeg
1 mL (1/4 tsp.) ground cloves
175 mL (3/4 cup) milk
500 mL (2 cups) fresh or frozen wild blueberries 

125 mL (1/2 cup) brown sugar
75 mL (1/3 cup) butter or margarine
175 mL (3/4 cup) flour 

Grease and flour a 23 cm (9 inch) square cake pan. Cream butter with sugar; add eggs, beat well. Sift flour with baking powder and spices. Add to creamed mixture alternately with milk. Gently fold in blueberries; pour into cake pan. 

For the topping, blend ingredients until they resemble coarse breadcrumbs. Sprinkle evenly over batter. Bake at 190°C (375°F) for 60 minutes or until the centre of the cake is cooked.
Yield: 6-8 servings 

(Some ideas for all those blueberries you’ll be picking!)
Grunt—old fashioned dessert of fruit topped with biscuit dough
Buckle—old term for a simple, single layer cake usually made with blueberries
Clafouti—a French country dessert of fruit baked in batter, served with cream
Print Recipe