Martha's Blueberry Buckle

Prep Time
Cook Time
Ready In

"Here's another of those old fashioned desserts that is unpretentious and says "Hey I'm from Maine". We love blueberries in New England (and so do I) and this simple dessert is another one of those oldies but goodies. Source: Recipes from a very Small Island"

Original recipe yields 7 servings


  • Serving Size: 1 (174.2 g)
  • Calories 484.5
  • Total Fat - 25.4 g
  • Saturated Fat - 15.5 g
  • Cholesterol - 102.3 mg
  • Sodium - 317.5 mg
  • Total Carbohydrate - 61.9 g
  • Dietary Fiber - 2.3 g
  • Sugars - 40.6 g
  • Protein - 5.2 g
  • Calcium - 146.8 mg
  • Iron - 0.8 mg
  • Vitamin C - 4.8 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven 350-degrees Fahrenheit.

Step 2

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the egg and mix until combined.

Step 3

In a small bowl, sift or whisk together the flour, baking powder, and salt. Add the dry ingredients to the batter, alternating with the milk, mixing until smooth and blended.

Step 4

Scrape the batter into a greased 8-inch square pan and spread with a rubber spatula so that it evenly covers the pan. Sprinkle the berries over the batter.


Step 5

Whisk together the sugar, flour, and cinnamon in a small bowl. Add the butter and work with a fork or your fingers until the mixture is crumbly. (you can also do this in a food processor.) NOTE: Make sure that if you use your fingers, to work quickly so that the heat from your fingers doesn't melt butter as it is important for the butter to remain cold through this process.

Step 6

Sprinkle the crumb topping over the blueberries. Bake for about 40 minutes, or until the berries are bubbling and the topping is golden brown.

Step 7

Serve warm, with whipped cream or your favorite whipped topping, if desired.

Tips & Variations

No special items needed.



I loved this! It is not overly sweet. I had really large, plump blueberries and served with whipped cream. Thanks for sharing!

review by:
(2 Sep 2022)


Definitely a 5 Star recipe! If you follow the recipe and don't change things up, you will love this yummy dessert! Great with your favorite ice cream on top. We prefer good old French Vanilla. Oh yes, use FRESH berries!

review by:
(12 Jun 2020)


Made it using fresh berries dipped in flour before proceeding with the recipe, and totally avoided any problems with too much liquid. Of course you drain them if you are using frozen berries. Common sense goes a long way! Super delicious and we loved it with a mound of Cool Whip on top!

review by:
(17 Sep 2019)


Fresh blueberries send this dessert over the edge! Ice cream is a must on top!

review by:
(28 Jul 2019)


All I can say about this is make it now! So delicious warm out of the oven topped with ice cream!

review by:
(13 Jul 2019)


I went to Maine last fall and loved the blueberry desserts, so was excited to try this old school one. I used Maine frozen blueberries directly in the recipe, and I think it added a bit too much liquid. I would recommend letting them thaw first in a colander to eliminate some of the water. Like another reviewer, I was surprised at how liquidy the bottom batter was. The dish did bake up fine once I added about 13 extra minutes to the cooking time. I also think it's really sweet, and better the next day, heated up in the microwave...and easily 9 servings. Fabulous with cool whip on top!

review by:
(18 Dec 2018)