Blueberry Buckle Cake

70 16 servings, 1 piece (117 g) each
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16 servings, 1 piece (117 g) each

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Make It

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  • Heat oven to 375ºF.
  • Mix first 3 ingredients in large bowl. Use your fingers to mix in the margarine until mixture forms coarse crumbs.
  • Mix cake mix, dry pudding mix and zest, then use to prepare cake batter as directed on package. Stir in blueberries; pour into 13x9-inch pan sprayed with cooking spray. Sprinkle with crumb mixture.
  • Bake 45 to 50 min. or until toothpick inserted in centre comes out clean. Cool slightly. Serve warm topped with Cool Whip.

Food Facts

For best results, use only fresh blueberries when preparing this cake. When baked, the berries and cake batter separate to form a layer of berries on the bottom with a lemon-scented layer of white cake on top.

Special Extra

To serve warm, reheat cake (in pan) in a 350ºF oven for 10 to 15 min. or just until warmed.


  • 16 servings, 1 piece (117 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (117 g) each
Calories 320
% Daily Value
Total fat 11g
Saturated fat 2.5g
Cholesterol 0mg
Sodium 380mg
Carbohydrate 54g
Dietary fibre 2g
Sugars 34g
Protein 3g
Vitamin A 4 %DV
Vitamin C 6 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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