Shriveled Blueberries

I have some blueberries that are shriveling up. This is a great way to use them. Lightly coat the blueberries with flour to stir them in. They will mix in easier and won't sink to the bottom. If you are using frozen blueberries, no need to coat. They don't sink to the bottom.

Blueberry Buckle  
Serves 10

Buckle is an old American term for a simple, single-layer cake made with blueberries (blueberry buckle) or other berries.


  • 3/4 cup white sugar
  • 1/4 cup shortening
  • 1 egg
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, softened

Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.

  1. Cream together 3/4 cup sugar, shortening, and egg.
  2. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
  3. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
  4. Bake at 375 degree F (190 degrees C) for 25-30 minutes. It will seem slightly undercooked.

Nutritional Information

Amount Per Serving Calories: 319 | Total Fat: 10.8g | Cholesterol: 34mg


Lindsay said...

couldn't even tell they were shriveled. and i've got the taste buds of a, um, can't think of what might fit there, but, ya know. it's saying something.

Tarnation said...

Not all of them were shriveled.

Whitney Elizabeth said...


Lindsay said...

again, this is soooo yummy!