Blueberry Buckle Sheetcake Food

GRANDMA'S BLUEBERRY BUCKLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Prepare buckle: beat sugar and butter in a bowl using an electric mixer until creamy and smooth. Beat in eggs. Whisk flour, baking powder, and salt together in a separate bowl. Stir flour mixture into creamed butter mixture, alternating with milk, until batter is just combined; fold in blueberries. Pour batter into the prepared pan.
• Prepare topping: combine sugar, flour, and cinnamon together in a bowl. Cut in cold butter using a pastry blender or 2 knives until topping is crumbly. Sprinkle topping over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool buckle on a wire rack.

BLUEBERRY BUCKLE

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.

QUICK BLUEBERRY SHEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
• Beat eggs in a large bowl with an electric mixer until foamy. Mix in sugar, oil, vanilla sugar, lemon juice, lemon zest, and salt.
• Combine flour, baking powder, and cinnamon in a bowl. Stir flour mixture and milk alternately into egg mixture until batter is well blended. Spread batter onto the prepared baking sheet and distribute blueberries evenly on top. Lightly press into batter.
• Bake in the preheated oven until toothpick comes out clean, 20 to 30 minutes depending on the size of the baking sheet.
• Cool cake completely, 1 to 2 hours. Dust with confectioners' sugar and cut into squares.

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.

BEST BLUEBERRY BUCKLE

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.

BLUEBERRY BUCKLE SHEETCAKE

Steps:

• In large mixing bowl, cream together sugar and shortening, then blend in eggs.
• Stir in milk, then sift in baking powder, salt, nutmeg, and cloves. Stir batter til smooth.
• Fold in blueberries. (I usually use frozen blueber ries, and add them into the batter frozen. If you thaw then add, you'll end up with purple cake!)
• Spread batter into a greased and floured 9" x 13" pan.
• For topping, in smaller mixing bowl, blend sugar, flour, and cinnamon.
• Blend in softened butter or margarine, making a struesel-type mixture. Sprinkle crumb mixture evenly on top of batter.
• Place pan in oven preheated to 375 degrees and bake for 1 hour or until buckle tests done when tested with a toothpick (pick inserted and pulled from cake will not come out wet). Blueberry Buckle keeps well and is best served warm.