Over the last few weeks we have been visiting many friends in Ontario. This weekend saw us heading towards Tobermory, Ontario to see our friends Ethel and Marcel. En route we also visited with friends Brenda and Lynden and Richard and Peggy.
Overnighting with Ethel and Marcel, we enjoyed this great tasting dessert which has its origins in Amish country. The term “buckle” refers to the fact that the crust buckles as it bakes.
If blueberries are not your cup of tea, substitute other fruits, or a combination of fruits.
Cake –
3/4 cup sugar
1/4 cup butter
2 eggs
1 1/2 cups flour
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
MIX all ingredients together in a greased 8 x 8 pan or if you want a thinner cake, use 9 x 12.
TOPPING –
1/2 cup sugar
1/2 cup flour
1/4 cup butter
Mix all ingredients together and ad cinnamon and sugar to taste. Pour topping over cake and bake at 350 degrees for 40 – 45 minutes.
Buen provecho...2022 
mmmmmmmmmmmm can’t wait to make it! Many thanks…
Tried this recipe, it was delicious! I used whole wheat flour instead of white and I used frozen wild blueberries instead of fresh. I will definately make this again.
Glad you liked it. Of course, Larry and I always use whole wheat flour, but its a personal choice as most people still use white.Missing you!!!