Yesterday on facebook, I wrote that I loved baking my mamaw’s blueberry buckle recipe in her pan (one of daily use treasures). It was a New Year’s Day tradition to walk the gravel road from our house to Mamaw and Papaw’s for breakfast. The menu was always the same, egg and ham casserole with juice, coffee, or milk and blueberry buckle. She had the best recipe for it. And it appears I’m not the only one to share that feeling. A long time family friend and cousin both asked me to share the recipe.
First though, I have to share a picture. Hopefully one day my kiddos will look over this blog and have some great memories and learn some new stories about their heritage. And I just happen to think my grandparents were some of the most beautiful, wise people I’ll ever have the pleasure of knowing. Just my humble opinion of course!
Blueberry Buckle
1 1/4 C Sugar
2T Shortening (I use coconut oil)
Cream these together and add::
2 eggs
3/4 C milk
In a separate bowl mix together:
3 C flour
3tsp baking powder
3/4 tsp salt
Mix into wet ingredients then add.
3 C blueberries fresh or frozen
Pour into a greased 9x13, sprinkle with topping and bake @ 350 for 1 hour.
For topping, cut together
3/4 C Sugar
1/2 C flour
1 tsp cinnamon
6 Tbsp butter
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It’s super easy and great to make the night before and it keeps really well for a few days…if it lasts that long. Let me know if you make it!
