{ 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.