Blueberry Buckle Cakes Recipe

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I’ve heard of these but don’t recall ever having one. The folks the lead Kraft Delicious Byte were kind enough to share this recipe with members.

Kraft Blueberry Buckle Cakes

Blueberry Buckle Cakes

Believed to have originated with the colonists, this delicious summer treat has grown in popularity beyond New England to many places throughout the United States. The most common fruits used in buckles are blueberries, but these days you can find buckles made with other berries and stone fruits like peaches and nectarines.
Prep Time: 20 min. | Total Time: 50 min. | Makes: 8 servings.

What You Need

  • 1-1/2 cups flour, divided
  • 1/2 tsp. CALUMET Baking Powder
  • 1/2 tsp. baking soda
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 2 cups fresh blueberries
  • 1/4 cup packed brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 cup cold butter
  • 1/3 cup chopped PLANTERS Walnuts
  • 1/2 cup thawed COOL WHIP Whipped Topping

Make It

Heat oven to 350ºF.

Mix: 1 cup flour, baking powder and soda. Beat 1/2 cup softened butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Add flour mixture alternately with sour cream, mixing well after each addition. Stir in berries (batter will be thick). Spread onto bottoms of 8 (5-oz.) ramekins.

Combine: remaining flour, brown sugar and cinnamon in medium bowl. Cut in 1/4 cup cold butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in nuts; sprinkle over batter. Place ramekins on baking sheet.

Bake: 30 min. or until toothpick inserted in centers comes out clean. Serve warm or at room temperature topped with COOL WHIP.

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Prepare using PLANTERS Pecans.

Nutrition Information Per Serving: 440 calories, 25g total fat, 14g saturated fat, 85mg cholesterol, 250mg sodium, 51g carbohydrate, 2g dietary fiber, 29g sugars, 5g protein, 15%DV vitamin A, 4%DV vitamin C, 6%DV calcium, 10%DV iron.

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patricia Marsden June 25, 2011 - 10:18 am

Any idea how a term for a fastening device made it into a cooking recipe?

Anders June 28, 2011 - 4:47 pm

We have a lot of frozen blueberries. Wonder if they will work here. The other problem I have is we don’t have 8 of those little baking dishes.

Christina A July 19, 2011 - 8:34 am

Those look so good. Thanks for sharing 🙂


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