Cape Cod Blueberry Buckle

Recipe courtesy of Yolanda Lodi’s cookbook, Yolanda’s All New Cranberry Cookbook. 508-946-4738

Total Time:1.5 hours


  • ¼ cup (1/2 stick) butter, softened
  • ½ cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup skim milk
  • 1 cup blueberries, fresh or frozen (thawed)
  • 1 cup cranberries, fresh or frozen (thawed), cut in half
  • ¼ cup (1/2 stick) butter, softened
  • ½ cup sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ cup chopped walnuts


  1. Preheat oven to 350 degrees. Grease a 9-inch square baking pan. In a large bowl, with mixer at low speed, cream butter and sugar until light and fluffy. Add egg, making sure batter continues to be fluffy.
  2. In a separate bowl sift together flour, baking powder and salt. With mixer at medium speed, add dry ingredients to large bowl, alternately with skim milk, until well blended. Fold in blueberries and cranberries.
  3. Pour batter into greased pan. Spread evenly into corners. Set aside In a medium-sized bowl stir topping ingredients with a fork until crumbly. Sprinkle over top of batter.
  4. Bake at 350 degrees for 45 to 50 minutes or until toothpick inserted in center comes out clean. Serve warm.

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