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 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)


I picked some blueberries to freeze and was looking for something different to make for dessert. So happy I chose this one. It was fabulous with ice cream warm out of the oven!

review by:
(12 Sep 2018)


Brings me straight back to childhood when my mom would make this for us. So delicious and satisfying! I used frozen blueberries and just dipped them in flour before adding into the batter. Always a winner for us!

review by:
(11 Apr 2018)


Made exactly as written for the FYC tag game & a HUGE hit for my DH who adores blueberries & desserts that are not so sweet. Your recipe delivers both goals for him. From a cooking view, it was more liquid than I expected but that can be related to many factors & may be fixed by coating the blueberries in cornstarch. DH & I agreed on 3 things: 1) We LOVE it, 2) We won't be so impatient to eat it hot from the oven next time & 3) We'll plan better next time & have vanilla ice cream on-hand. YUM!

review by:
(26 Sep 2017)


Love this dessert as it is not too sweet! The blueberries shine here, and we have big plump juicy berries! My family will love this! Thanks for sharing!

review by:
(30 Jul 2016)