August 17th, 2012 
TatesBakeShop
My aunt Norma used to visit us from Fort Washington every year, and she’d bring us this delicious, traditional treat. It was always everyone’s favorite.I loved the blueberries and the brown sugar crumbs on top. This recipe is so simple, but so delicious. It brings back a lot of happy memories for me, which is why I wanted to share it with you.
This recipe is super basic, but it just bakes divine. There’s nothing super rich or ooey-gooey about it, and it’s not like yellow cake with blueberries. It’s more like a blueberry coffee cake with crumbs on top – crumbs that buckle when baked.
Watch the video at the top of the page and bake along with me! Enjoy!
What You’ll Need:
½ cup butter
¾ cup granulated sugar
1 egg
½ milk
2 teaspoons baking powder
½ teaspoon salt
2 cups all-purpose flour
2½ cups blueberries
For the topping:
1 cup firmly packed dark-brown sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
½ cup butter
Steps:
Preheat oven to 375° F. Grease a 9-inch square pan.
In a large bowl, cream butter and sugar. Add egg, milk, baking powder, and salt. Mix well. Stir in flour 1 cup at a time. Fold in blueberries. Pour batter into prepared pan and set aside.
To make topping: Combine all ingredients in a medium-sized bowl. Mix with a pastry cutter or your hands until combined and crumbly. Sprinkle evenly on top of cake batter.
Bake for 45 to 50 minutes, or until cake tester inserted in the center comes out clean.
Yield: One square, 9-inch buckle
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I love breakfast/coffee cake! I have always made it with bisquick, so it is fun to see it from scratch AND even better, WITH BLUEBERRIES. I watched the video and didn’t hear an amount for how much of the berries you put in. Was it about 2 cups? I was trying to guess from what the video showed. thanks!
Hi, Kati. This recipe will work really well with 2½ cups of blueberries. We’ve updated the post to include the written recipe, so no more guessing necessary! If you have any more questions, or if you see something on the blog that you love, don’t hesitate to leave a comment. Take care.
This looks great, but why is the recipe not on your site? I don’t mind watching a video but I don’t want to have to scribble the recipe down while doing it…
thank you.
Thanks, Deb. We’ve updated the page to include the recipe. Enjoy!
Just received your new cookbook, Baking for Friends in the post today. I made myself a cup of tea and sat down to devour it page by page. Congratulations, Well-done!! I ordered more copies to give away as gifts to my dear girlfriends who will love it as much as I do. Now I think I will bake up some “Chubby Tates” to share will my friends. Thanks for your delightful treasury or recipes and story vignettes.
Thanks for the congratulations, Pat! We couldn’t be more proud of the book. Enjoy the Chubby Tates! If you find a recipe in the book that you really love to bake, head over to our Facebook page and let us know – and be sure to include a photo! Take care