BLUEBERRY BUCKLE
Steps:
- Preheat the oven to 375°.
- For the streusel: Stir together the melted butter, brown sugar, granulated sugar, and cinnamon in a medium bowl. Add the flour and salt, stirring until combined. Set aside while making the cake.
- For the buckle: Stir together the flour, baking powder, and salt in a medium bowl. Beat the butter and sugar at medium speed using a handheld mixer or stand mixer until creamy in a large bowl. Add eggs, one at a time, beating until just combined after each addition. Gradually add the flour mixture to the butter mixture, alternating with milk, beating until just combined after each addition. Stir in the lemon zest and vanilla, then gently fold in 2 cups of the blueberries.
- Spray a 9-by-9-inch baking dish with nonstick cooking spray. Spread the batter evenly in the prepared pan; sprinkle the top of the batter with the remaining 1 cup blueberries. Using your fingers, crumble the streusel mixture and sprinkle it evenly over the berries and batter.
- Bake until a tester comes out clean, 40 to 45 minutes. Let cool 20 minutes before slicing.
BLUEBERRY BUCKLE
Provided by Alton Brown
Categories dessert
Time 1h10m
Yield 1 (9-inch) cake
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 375 degrees F.
- Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
- In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
- In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
- For the topping: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
BLUEBERRRY BUCKLE CAKE-MARIE'S HUCKLE BUCKLE
Approx. 15 servings, depends how big you cut it This recipe was given to me by my boyfriend's late mother, Marie. I have made minimal changes. She use to make it when my boyfriend would pick wild blueberries, which they call huckleberries, in Punxsutawney, PA when he was a child, then later store bought ones. Although I think there is another berry called Huckleberries. I have tried a couple other Huckle buckle recipes and this one, I like the most. Some recipes call for more berries but it doesn't taste like cake and isn't as yummy, to us anyway. Can eat plain or with ice-cream
Provided by wendy katz @wendyrona
Categories Cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees,
- Grease and flour an 8 inch sq. pan9 if you double it you can use a 9x13 pan
- Mix 1/2 C sugar and 1 egg and Crisco(or butter) together in a med-large bowl. I started using butter because I like it better but I went back to Crisco because the huckle Buckle comes out better, I think. Then mix in 1/2 -1 t vanilla, if using .It wasn't in original recipe but I do it. then add milk. Marie mixed all the ingredients together except Blueberries and that works also.
- Then mix in 1 c flour 1/3 t salt(or less, I use usually less then 1/2 of that) and 1 1/2 t baking powder.My BF's (George's) late Mom, Marie, put all these ingredients, in the same bowl at once, except Blueberries in at once.I use to, but do it this way now.
- Fold in 1 heaping(big) C blueberries. I put in a little more. One recipe I follow says to put 2 t of flour in with blue berries before you add them and shake.I have been doing it that way.If the flour is extra and doesn't stick I usually don't use that.
- Put batter in pan,make sure batter is even in the pan
- Mix topping, I usually use my hands until it is crumbly and put (sprinkle) it on top Try to get it on the whole cake without having really big pieces of topping, in areas.Marie use to melt the butter,I don't any more,just get it soft.
- Bake 375 for 30 min or until it comes out dry when you put a knife, tooth pick in. Lately I felt it was not cooked enough and left it in 45 min/50 min, or so.Look at it and see if bottom is browned and it looks done. For me it was not cooked all the way at 30 min. . Ovens differ.. If the knife/toothpick comes out wet, make sure the wetness is from cake batter not from the blueberries If you Double it you can use a 9x 13 but it needs to cook a bit longer since it's a thicker cake
- Let it cool, I put the pan on a cooling rack, or something like that. You can eat it room temperature or warm Enjoy
BEST BLUEBERRY BUCKLE (BLUEBERRY CRUMB CAKE)
This is one of my top five all-time favorites! Adapted from "Cook's Illustrated" this rich coffee cake is unique in that it does not contain milk, does not get soggy, despite the 4 cups of blueberries suspended in batter. Nearly identical to "Einstein Bagel's" Blueberry Crumb Cake. Note: I've made this on vacation several times by hand, creaming the butter with a spoon. Despite the lengthy directions it takes about 10 minutes to put together.
Provided by Roxygirl in Colorado
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For the streusel:.
- In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds.
- Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes.
- Transfer streusel to small bowl and set aside.
- For the cake:.
- Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan*(I used a shallow rectangle white dish and it cut neat squares) with 2-inch sides with nonstick cooking spray.
- Whisk flour and baking powder in small bowl to combine; set aside.
- In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl.
- Beat in vanilla until combined, about 30 seconds.
- With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds.
- Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick.
- Using rubber spatula, gently fold in blueberries until evenly distributed.
- Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface.
- Sprinkle streusel evenly over batter.
- Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes.
- Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).
- ool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve.
Nutrition Facts : Calories 483.9, Fat 21.9, SaturatedFat 13.2, Cholesterol 99.9, Sodium 254.2, Carbohydrate 68.4, Fiber 2.7, Sugar 40.8, Protein 5.6
BLUEBERRY BUCKLE
I make this at least twice when blueberries are in season. Makes a great coffeecake or dessert.
Provided by JBS BOX
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
- Cream together 3/4 cup sugar, shortening, and egg.
- In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
- To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
- Bake at 375 degree F (190 degrees C) for 25-30 minutes.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 52.4 g, Cholesterol 31.8 mg, Fat 10.8 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 4.6 g, Sodium 259.4 mg, Sugar 28.6 g
BLUEBERRY BUCKLE CAKE
Try our fluffy and tasty Blueberry Buckle Cake after dinner today. Featuring fresh blueberries, this crumb-topped Blueberry Buckle Cake is delicious!
Provided by My Food and Family
Categories Fruit Desserts
Time 1h25m
Yield 15 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Combine first 3 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Prepare cake batter as directed on package. Add dry pudding mix and zest; beat 2 min. Stir in blueberries; pour into 13x9-inch pan sprayed with cooking spray. Sprinkle with streusel mixture.
- Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Cool slightly. Serve topped with COOL WHIP.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
BLUEBERRY BUCKLE CAKE
Delicious Blueberry sponge cake topped with a crumble topping
Provided by willowby
Time 55m
Yield Serves 10
Number Of Ingredients 13
Steps:
- Preheat oven to 375(f) 190(c) fan oven.
- Spray a 9 inch sq glass baking dish with non-stick spray.
- In a mixing bowl combine Flour, Baking Powder, Salt and Ground Ginger.
- In a new mixing bowl beat butter and sugar until light and fluffy approx 2 minutes with an electric mixer.
- Add Egg and beat until well mixed. Add 1/3 of flour mix and beat on low speed then add 1/3 of milk and mix, repeat alternatively until all mixture and milk is combined.
- Stir in Blueberries and pour into prepared dish.
- For the Topping: Put the Sugar, flour, spice and butter into a new bowl and work in with your hands until the mix is a smooth crumble texture.
- Spinkle on the top of your cake mixture and bake for approx 35-45 minutes OR until golden brown and a fork comes out of the mixture cleanly.
- Serve hot or cold with cream or custard.
BEST BLUEBERRY BUCKLE
Blueberry buckle is one of the first things I learned to bake as a teenager. Always make this with fresh blueberries for best results! Enjoy!
Provided by Cristina
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a springform pan.
- Sift 2 cups flour, baking powder, and salt into a bowl.
- Beat 1/4 cup butter, 3/4 cup sugar, and egg with an electric mixer in a large bowl until smooth. Gradually add milk and beat until fluffy; stir in flour mixture, making a stiff batter. Gently fold in blueberries and spread batter into prepared springform pan.
- Mix 1/2 cup sugar, 1/3 cup flour, cinnamon, and 1/4 cup butter in a bowl until blended and crumbly in texture. Sprinkle on top of batter, then lightly press topping into batter using fingertips.
- Bake in preheated oven until golden and a toothpick inserted in the middle comes out with moist crumbs, about 40 minutes.
Nutrition Facts : Calories 398.7 calories, Carbohydrate 66.8 g, Cholesterol 55 mg, Fat 12.9 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 7.7 g, Sodium 285 mg, Sugar 36.6 g
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