MARITIME BLUEBERRY BUCKLE
This is a traditional recipe from eastern Canada where blueberries grow wild and abundantly each summer. This recipe combines all my favorite things... cake, berries and crumble topping!
Provided by TrudyNH
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h10m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish. Whisk 1 cup flour, the baking powder, and salt together in a mixing bowl.
- Beat the shortening and 1/2 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan, then sprinkle evenly with blueberries. Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter in a bowl with a fork until crumbly and evenly mixed. Sprinkle evenly over the blueberries.
- Bake in the preheated oven until a toothpick inserted into the buckle comes out clean, about 35 minutes. Allow to cool before serving warm.
Nutrition Facts : Calories 280.5 calories, Carbohydrate 41.8 g, Cholesterol 34.9 mg, Fat 11.8 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 5 g, Sodium 194.4 mg, Sugar 25.9 g
GLUTEN FREE BLUEBERRY BUCKLE CAKE
This classic "Buckle" cake is a cross between a coffee cake and your favorite dessert cake. The streusel topping sinks in along with the berries and permeates the entire cake, making it yummy, through and through!
Provided by Jules Shepard
Categories Desserts
Time 1h15m
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F. Spray a 9 by 9-inch baking dish or round springform pan (as pictured) with oil and set aside. In a medium mixing bowl whisk together the gfJules flour, baking powder, salt, ground cinnamon and lemon zest. Set aside. Beat together the butter and sugar in a large mixing bowl on medium speed until light and fluffy, approximately 2-3 minutes. Mix in the egg and vanilla extract. Add half the flour mixture and beat on low speed just until incorporated and then add half of the milk and beat until incorporated. Repeat, alternating flour and milk until fully incorporated. Rinse blueberries and toss in a bowl with a small amount of gfJules Flour until coated. Gently fold the blueberries into the batter, then pour into the prepared baking pan. Set aside while you make the topping. In a small bowl whisk together the sugar, gfJules Flour, spices and baking powder. Add the cold butter and cut into the dry ingredients using a fork or pastry cutter to combine. It will make a crumbly mixture that is not uniform. Sprinkle the mixture across the top of the cake batter. Bake on the middle rack of the oven for 45-55 minutes (depending on the pan) or until golden in color, them middle isn't sunken in and a toothpick inserted into the center comes out with some crumbs attached, not wet. Cool for at least 10 minutes before serving.
Nutrition Facts : Calories 260 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 253 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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
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.
SUMMER BERRY BUCKLE
Softer and more fruit-filled than a coffeecake, but with a higher percentage of buttery batter than a cobbler, buckles are harder to classify than they are to make. This one is tender, moist and filled with sweet summer berries. But feel free to substitute any other juicy fruit that you like: peaches, nectarines, figs, plums or pineapple. If your fruit is very sweet (figs, pineapple), reduce the sugar by a couple of tablespoons, while tart fruit (plums or tart blackberries) may need an extra tablespoon. Buckles are best eaten on the same day they are baked. But since they come together so quickly, you don't have to plan ahead.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees. Butter a 9-inch round cake pan.
- In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
- In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.
- Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.
- Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners' sugar.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 188 milligrams, Sugar 15 grams, TransFat 0 grams
BLUEBERRY BUCKLE (VEGAN)
Haven't tried this yet, but I love blueberry buckles and this vegan version sounds delicious. Recipe suggestion is to serve with soy ice cream, if desired. Cooking time does not include allowing the baked buckle to cool before unmolding and serving, so allow some extra time. From VT July/August 2006
Provided by Annisette
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Grease 9 inch springform pan and wrap bottom with foil.
- For Streusel: In bowl, combine flour, sugar, cinnamon, baking powder, and salt. Stir in oil 1 tablespoon at a time until the mixture looks crumbly. Set aside for later.
- For Cake: Sift flours and baking powder into a bowl.
- In a second bowl, whisk together syrup, oil, vanilla, and salt.
- Stir syrup mixture into flour mixture. Fold in the blueberries.
- Spread batter in prepared pan. Sprinkle streusel over the top.
- Bake for 1 hour and 10 minutes, or until toothpick inserted in center comes out clean.
- Cool 30 minutes on wire rack.
- Allow to cool 15 more minutes, unmold, and serve.
Nutrition Facts : Calories 296.5, Fat 11.3, SaturatedFat 0.9, Sodium 224.5, Carbohydrate 47.2, Fiber 3.7, Sugar 22.5, Protein 3.8
VEGAN BLUEBERRY BUCKLE
Make and share this Vegan Blueberry Buckle recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 1h20m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- To make the streusel: In a medium bowl, toss together flour, vanilla sugar, cinnamon, baking powder and salt. Gradually stir in 1 tablespoon oil at a time until the mixture looks crumbly.
- To make the cake: In a medium bowl, whisk together flours and baking powder.
- In another medium bowl, whisk together maple syrup, oil, vanilla and salt. Pour into the dry ingredients and stir just until combined. Gently fold in the blueberries.
- Scoop the mixture into a 9" springform pan lightly coated with nonstick spray. Use an off-set spatula to smooth the top. Scatter the top with the crumbly streusel mixture.
- Bake until toothpick placed near the center comes out mostly clean with a few moist crumbs attached, about 60 to 70 minutes. Remove and place on a wire rack - after amount 30 minutes, remove the sides and let completely cool before cutting.
Nutrition Facts : Calories 3558.3, Fat 136.2, SaturatedFat 10.3, Sodium 2693.7, Carbohydrate 566.1, Fiber 44.2, Sugar 270.4, Protein 46.1
BLUEBERRY BUCKLE
I made this yesterday for after dinner desert. This recipe is so easy to make and has a nice texture and taste. I found this recipe in my Gold Medal Flour Weekend Chef Cookbook.
Provided by Laura Daszynicz
Categories Fruit Desserts
Number Of Ingredients 17
Steps:
- 1. Mix all ingredients except blueberries and topping. Spread in ungreased 8x8x2 pan. Sprinkle with blueberries and topping.
- 2. Bake at 350 degrees for 45-50 minutes or until toothpick inserted comes out clean.
More about "blueberry buckle vegan food"
VEGAN BLUEBERRY BUCKLE - VEGAN RICHA
From veganricha.com
Ratings 15Calories 160 per servingCategory Dessert
- Line a pan with parchment with parchment hanging on the edges. Preheat the oven to 350 deg F (176 C). In a bowl, mix in the wet ingredients until the sugar is fully combined.
- In another bowl, whisk 1 1/2 cup flour, baking powder, baking soda and salt. (Add spices of choice if you like.
- Fold into the wet until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter. Pour into a parchment lined pan. Add blueberries on top and lightly fold some of the berries with the batter just on the top, not in the entire batter.
- In a bowl, add the dry streusel ingredient and mix well. Add the vegan butter and oil and mix it in with your fingers until well distributed and crumbly. Add a bit more oil if needed for fat crumb mixture. Spread over the cake batter.
HEALTHY BLUEBERRY BUCKLE (GLUTEN FREE, SUGAR FREE) - THE ...
From thegranoladiaries.com
4.6/5 (15)Total Time 45 minsCategory Gluten FreeCalories 244 per serving
- Combine all ingredients in a bowl and mix with a fork, or use your hands directly. Mixture should resemble wet sand. Place in fridge until ready to use.
- Add all your wet ingredients, except the blueberries, and mix until everything is incorporated. Mixture will be very thick!
BLUEBERRY BUCKLE CAKE - VEGANUARY
From veganuary.com
Cuisine VeganCategory Sweet TreatsServings 4
- Place all the crumble ingredients in a medium bowl. Using a pastry cutter or two knives, chop everything together until you have a lumpy, crumbly texture. If you like your crumble much finer, rub the mixture between your finger-tips to break up the lumps of butter. Set aside.
- In a small bowl mix together the psyllium husks and water. If using ground flax/linseeds instead, use 1 tablespoon of seeds and 2 tablespoons of water instead.
- In a medium bowl, combine the flour, baking powder, and fine sea salt. Whisk well to combine. Set aside.
BLUEBERRY BUCKLE - DESSERT RECIPES - DELISH
From delish.com
Cuisine AmericanServings 8
- Refrigerate. To prepare batter: In a medium-size bowl, cream butter and sugar, then mix in egg.
- Sift together dry ingredients. Add half the dry ingredients to the creamed butter; mix, then add buttermilk; mix, then add remaining dry ingredients; mix just to combine.
BLUEBERRY BUCKLE RECIPE - HOW TO MAKE BLUEBERRY BUCKLE
From delish.com
5/5 (8)Total Time 1 hr 15 mins
- Preheat oven to 375°, grease a 8" square baking pan with nonstick cooking spray and line it with parchment paper.
- Make crumble: In a medium bowl, stir to combine all crumble ingredients until no dry spots remain.
VEGAN BLUEBERRY BUCKLE - NO OIL ADDED! - HEALTHY SLOW …
From healthyslowcooking.com
5/5 (3)Calories 256 per servingServings 6
- Preheat the oven to 350 degrees and prepare a 9-inch square baking dish or equivalent with either spray oil or line with parchment paper to keep 100% oil-free.
- Mix the dry ingredients in a small bowl and set aside then mix the wet ones in a medium mixing bowl and set aside.
- Mix the dry ingredients into the wet and spread evenly in the bottom of the pan. Sprinkle the blueberries over the top and press in slightly.
VEGAN BLUEBERRY BUCKLE | AN EASY, FRUIT-FILLED, PLANT ...
From thefullhelping.com
4.8/5 (27)Category DessertServings 9Total Time 1 hr
- To make the crumble topping, mix the flour, sugar, salt, and cinnamon in a mixing bowl. Add the butter. Use a pastry cutter or your hands to incorporate the butter into the flour, until the butter is the size of peas. Place the topping in the fridge while you make the cake.
- To make the cake, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest in a large mixing bowl. In another bowl, whisk together the non-dairy milk and vinegar. Stir in the oil and vanilla. Add these wet ingredients to the dry ingredients and stir until they’re just combined.
- Pour the batter into the prepared baking pan. Distribute the blueberries on top of the batter, then sprinkle the crumble topping over the blueberries. Transfer to the oven and bake for 40-45 minutes, or until the cake is golden and the crumble topping is browning. Allow the cake to cool for at least 1 hour in the pan before cutting and serving.
BLUEBERRY BUTTERMILK BUCKLE (VEGAN!) - LIV B.
From itslivb.com
Total Time 1 hr 30 mins
- Preheat oven to 375 F and line a 10 inch springform cake pan with parchment paper OR grease and flour it. Set aside.
- In a separate bowl, whisk together nondairy milk and vinegar and let sit a minute to curdle slightly. Add the oil, sugar, and vanilla and stir to dissolve the sugar. Add the wet ingredients to the dry and stir until just combined. A few small lumps are okay.
BLUEBERRY BUCKLE [VEGAN] - ONE GREEN PLANET
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Servings 16
BLUEBERRY BUCKLE CAKE - WICKED HEALTHY | VEGAN RECIPES …
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Servings 12
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From cottercrunch.com
4.7/5 (21)Total Time 50 minsCategory DessertsCalories 145 per serving
- Preheat oven to 350F. Line an 8×8 brownie/baking pan with parchment paper or grease well with non-stick cooking spray. Set aside.
- Beat 1/4 cup butter (or oil), sugar, and eggs with an electric mixer or stand mixer in a large bowl until smooth. Next, gently pour in the milk (start with 3 ounces) and mix/beat again until fluffy.
- Add the almond/coconut flour mixture to the wet ingredients and stir again. Note – When using coconut flour, the batter will be more course and/or thick. If it’s too thick, add 1-2 more ounces of milk and mix again.
BLUEBERRY BUCKLE COFFEECAKE - KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (408)Calories 160 per servingTotal Time 1 hr
- If you use an 8" square pan or round pan, make sure it's at least 2" deep., To make the streusel topping: Mix the sugar, flour, cinnamon, and salt in a small bowl.
- Cut or rub in the butter with the side of a fork, two knives or your fingertips until it reaches a crumbly state.
- Set aside., To make the cake: Blend the flour, baking powder, and salt together in a medium-sized mixing bowl., In a separate bowl, beat together the sugar, butter, egg, and vanilla., Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour.
OLD-FASHIONED BLUEBERRY BUCKLE RECIPE - ALTON BROWN
From altonbrown.com
4/5 (387)Category SweetsServings 9Total Time 1 hr 20 mins
- Combine the sugar, flour, and nutmeg in a small bowl then work in the butter, using a fork or pastry cutter to combine. Work until the mixture has a crumb-like texture. Set aside.
- Heat the oven to 375ºF. Spray a 9-inch square glass baking dish with nonstick cooking spray and set aside.
- In a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Reduce the speed a bit and thoroughly incorporate the egg. Reduce speed to low and add one-third of the flour mixture. Once incorporated, add one-third of the milk then repeat alternating until all ingredients are combined.
BLUEBERRY BUCKLE ~ ALLERGY-FRIENDLY OPTIONS
From marysbusykitchen.com
Cuisine AmericanCategory Breakfast, Brunch, DessertServings 9Calories 389 per serving
- Combine flour, baking powder, and salt in a small mixing bowl. Add flour mixture to creamed mixture alternately with milk, mixing after each addition.
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4.5/5 (2)Total Time 1 hrServings 10
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