Shelly's Recipe

Almond Blueberry Buckle

Category: Cobblers/Crumbles and Crisps

Topping Ingredients:
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup (1/2 stick) soft unsalted butter
1/2 teaspoon cinnamon

Cake Ingredients:
1-7 oz box Odense Almond Paste, grated
2 cups Bisquick-type mixture
1/3 cup sugar
1/2 scant cup milk
1/4 cup (1/2 stick) unsalted butter, melted
1 egg
2 cups fresh blueberries, room temperature*

*Tip: Cold blueberries will make a cake cook unevenly. Wash and drain blueberries. Dry on paper towels.


1.Preheat oven to 375. Grease and flour cake pan.

2.For Topping: Add sugar, flour, butter and cinnamon to a bowl. Mix with a fork until texture of fine crumbs. Set aside.

3.For Cake: Add Almond Paste, Bisquick, and sugar to a bowl. Mix with a pastry blender (or food processor) until texture of small crumbs.

4.In a measuring cup, add milk then melted butter and egg. Whisk well. Pour milk mixture into dry ingredients. Mix until incorporated and spread into cake pan.

5.Top batter with blueberries, slightly pressing into cake. Sprinkle with reserved topping. Bake for 50-55 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes on wire rack and serve warm.