Prep Time::20 mins
Cook Time::40 mins
Total Time:: 1 hr
Servings::16
Yield::1 (9×13-inch) pan
Ingredients
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Buckle:
1 ½ cups white sugar
½ cup butter, softened
2 large eggs
4 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 cup milk
4 cups fresh blueberries
Topping:
1 ⅓ cups white sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
⅔ cup cold butter, cut into cubes
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
Prepare buckle: Beat together sugar and butter in a large bowl using an electric mixer until creamy and smooth. Add eggs one at a time, mixing well after each addition. Whisk together flour, baking powder, and salt in a separate bowl; stir into creamed butter mixture, alternating with milk, until just combined. Fold in blueberries. Pour batter into the prepared dish.
Prepare topping: Combine sugar, flour, and cinnamon in a medium bowl. Cut in cold butter using a pastry blender or 2 knives until crumbly. Sprinkle topping over batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack.