Red, White & Blueberry Buckle

This is a great dish for breakfast or dessert. We had it warmed with a scoop of vanilla ice cream. Yum!

I originally got this recipe from a 1970s Better Homes and Garden cookbook. I updated the recipe by replacing the shortening, altering a few ingredients and making it festive for the 4th of July.



1/2 c. canola oil
3/4 c white sugar
1 egg
2 c. sifted all purpose flour
2-1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/2 c. blueberries
3/4 c. strawberries
1/4 c. white sugar
1/4 c. brown sugar
1/2 c sifted all purpose flour
1/2 tsp. ground cinnamon
1/4 c. butter or margin

Preheat the oven to 350 degrees. Throughly blend the oil and 3/4 c. sugar; add egg and beat until mixed. Sift together 2 cups flour, baking powder, and salt; add to creamed mixture alternately with milk. Spread in a greased 9 x 13 pan. Top with berries in the shape of an American flag.


Mix 1/4 c. white sugar, 1/4 c. brown sugar, 1/2 c. flour and cinnamon; cut in butter till crumbly; sprinkle over berries. Bake at 350 degrees for 45 minutes. Cut in squares. Serve warm.

Note: My husband would have liked even more berries. When I make this again, I will make the strawberry rows with two layers of strawberries.

I shared this post at Life as Mom, The Grocery Cart Challenge, $5 Dinners, and Tempt My Tummy Tuesdays .