Blueberry Buckle for Our Lady

We were explaining to G (4) about how it was almost the Feast of the Assumption. Her eyes lit up and she asked me excitedly, “Are we going to make blueberry buckle?” I had not planned on it, but lately I have been keeping blueberries in the freezer for my current favorite breakfast of granola, homemade yoghurt, and blueberries. I said, “Sure, we can do that!” And mentally planned when we would have an hour to bake the dessert and be able to eat it before the girls’ bedtime.

I first had blueberry buckle when a friend made it for a ladies prayer group when we lived in Buffalo, NY. It was really delicious and I found a recipe for blueberry and peach buckle in one of my cookbooks. I adapted it to make with just blueberries. Then one year on the Queenship of Mary, I was thinking of a way to honor Our Lady. I thought of the blueberry buckle as a really neat way to honor her, especially since my friend made her’s in a pie dish, resembling a crown shape. It was perfect. Since then I have been making it on other Marian feast days, and now for the kids it has become a family tradition. We will continue to make blueberry buckle for Our Lady.

Blueberry Buckle (Adapted from The Joy of Cooking)

Position a rack in the lower third of the oven. Preheat the oven to 350°F. Butter and flour a pie pan.

The Topping:
Blend until crumbly:
-1/3 cup sugar
-2 tablespoons all-purpose flour
-2 tablespoons unsalted butter 
-1/2 teaspoon of ground cinnamon

The Buckle:
Have ready:
-2 cups blueberries (frozen or fresh, the frozen will take longer to cook)

Whisk together:
-1 3/4 cups all-purpose flour
-2 teaspoons baking powder
-1/2 teaspoon salt
Combine in another bowl and beat until slightly fluffy:
-1/4 cup (1/2 stick) unsalted butter, softened
-1 cup sugar
-1 large egg
Gradually beat in:
-1/2 cup milk

Blue for Mary!

Add the dry ingredients and stir until they are just moistened and the batter is smooth. Carefully fold
in the blueberries. Put into the prepared pie dish and spread evenly. Sprinkle the topping over the batter.

Bake for 50-55 minutes (or 60-65 if using frozen berries), until the top springs back when touched and a toothpick inserted into the center comes out clean. Let cool 20 minutes on a rack before serving.


I am joining a group of Catholic Bloggers doing monthly themed posts. This month is for Mary. Please check out the other blogs and posts!

Catholic Bloggers Collective

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