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Blueberry Buckle


We love to have breakfast for dinner at our house, which typically consists of French Toast or pancakes, eggs, bacon/sausage, fruit, milk and juice.  My son asks to have this for dinner almost every night, but we try and hold off and only do it once or twice a month.  This week we decided to make a favorite of mine from growing up, that my Mom would often make for Christmas or Easter Brunch.  It is great for a baby or bridal shower, or even as a dessert!  It is basically a blueberry coffee cake, with a yummy cinnamon and sugar topping.  It’s super easy as most of us have all of these ingredients on hand, and you can use fresh or frozen blueberries!  At just pennies a serving, it is a yummy breakfast…or dinner…treat!

Serves 12-15 for about $0.25/serving



3/4 cup sugar

1/4 cup shortening

1 egg – ($0.10)

1/4 cup milk

2 cups flour

2 tsp. baking powder

1/2 tsp. salt

2 cups blueberries – ($1.98)


1/2 cup sugar

1/3 cup flour

1/2 tsp. cinnamon

1/4 cup softened butter ($0.24)



Heat oven to 375 degrees.  Grease a 9×13 casserole dish.  Mix sugar, shortening and egg well.  Stir in milk.


Blend in dry ingredients.


Blend in blueberries and spread into pan.  It’s more of a dough than a batter.


Combine topping ingredients with a fork, in a small bowl, until well combined. Spread on the top of the batter and  bake for 45 minutes.