{ Great Grandma's Blueberry Buckle }

Happy Friday Everyone!

The recipe I’m sharing with you today is a special one. It’s a recipe that has withstood the test of time and become a part of my family history—my Great Grandma’s Blueberry Buckle. 

Born in 1908, and having spent her entire life in Michigan’s beautiful Upper Peninsula, my Great Grandma, Madeline Holliday, was not a stranger to wild blueberries. In fact, she used them in all of her pies & desserts...which is likely what made them so delicious. 

She used to send my Mom and her sisters into the woods to pick the blueberries by hand, even!

Much like a coffee cake, her light & fluffy buckle {speckled with warm pockets of blueberry} is topped off with a thick layer of buttery, cinnamon-sugary crumb topping.

It’s really no wonder this recipe has remained a family favorite for so many years...

After deciding a few days ago that a fresh batch of Blueberry Buckle was long overdue, my Mom and I decided to open my Great Grandmother’s very own recipe book and search for the original, handwritten recipe.

With only a few modern updates, here is Madeline Holliday’s Famous Blueberry Buckle…

Begin by preheating your oven to 350 F.

In a small bowl, combine all of the dry ingredients—sugar, flour, baking powder, & salt. Give them a whisk to combine.

In a larger separate bowl, combine the wet ingredients—vegetable oil, egg, & milk. Whisk them together, as well. 

Then, slowly add the dry into the wet and beat until smooth with an electric mixer {for about 1 minute}. Refrigerate this batter for 30 minutes before adding the blueberries.

While the cake batter chills, start on the crumb topping. 

{I doubled the recipe…because you really can never have enough crumb topping.} 

Add flour, sugar, cinnamon, and margarine into a bowl, and cut the ingredients together with two knives or a pastry cutter. You may have to just use your hands toward the end to work everything together.

After 30 minutes, remove the batter from the fridge, and carefully fold in two heaping cups of fresh blueberries.

Pour the batter into a greased and floured 9 by 13’’ pan.

Evenly sprinkle the crumb topping over the batter.

Bake the Blueberry Buckle for about 35-40 minutes, or until the center of the cake rises and a toothpick comes out clean.

Cool { for as long as you can resist }

and enjoy!


For the cake…

¾ cup sugar
2 cups all purpose flour
2 ½ tsp. baking powder
½ tsp. salt
½ cup vegetable oil
1 large egg
½ cup milk
2 heaping cups of fresh blueberries

For the crumb topping…

½ cup flour
½ cup sugar
½ tsp. cinnamon
¼ cup margarine (½ stick)

{ double this recipe if you'd like }

* This recipe, along with additional photos, are being shared on Glitter, Inc. 


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