CLASSIC BLUEBERRY BUCKLE
This blueberry buckle recipe came from my grandmother. As children, my sister and I remember going to Pennsylvania for blueberry picking. Mother taught us to pick only perfect berries, and those gems went into this wonderful recipe. -Carol Dolan, Mount Laurel, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg; beat well. In another bowl, combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Spread into greased 9-in. square baking pan., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberry mixture. , Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream and additional blueberries.
Nutrition Facts : Calories 390 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 282mg sodium, Carbohydrate 64g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
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.
BLUEBERRY BUCKLE WITH CINNAMON -BOURBON SAUCE
This recipe is from a September 1986 issue of Bon Appetit in the "Cooking Class" section. Although the recipe calls for blueberries, I think it would be terrific with blackberries also!
Provided by Leslie in Texas
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Combine berries with sugar to taste.
- Preheat oven to 350 degrees.
- Butter and flour 8-inch square baking dish.
- Using electric mixer, cream 1 cup butter and 1/3 cup sugar until light and fluffy; beat in egg.
- Sift together 2 cups flour and baking soda; stir dry ingredients and buttermilk alternately into creamed mixture.
- Spread batter in prepared dish; cover with berries.
- Mix next 7 ingredients until crumbly; sprinkle over berries.
- Bake until top is browned and cake is firm, about 1 hour.
- For Sauce:.
- Melt butter in double boiler over gently simmering water.
- Beat sugar,eggs and cinnamon in small bowl to blend.
- Stir mixture into butter; add hot water and stir until mixture coats back of spoon, about 7 minutes.
- Remove from over water; let cool to room temperature.
- Stir cream and bourbon into sauce.
- To serve, cut cake into squares, place on serving plate and spoon sauce over each.
Nutrition Facts : Calories 1328, Fat 79.1, SaturatedFat 45.2, Cholesterol 297.2, Sodium 523, Carbohydrate 133.7, Fiber 5, Sugar 80, Protein 13.6
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.
GRANDMA'S BLUEBERRY BUCKLE
This is the recipe that my Grandmother handed down to me. I always make it during blueberry season. My guests just love it!
Provided by Gary Douylliez
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 71.7 g, Cholesterol 60.1 mg, Fat 14.9 g, Fiber 2 g, Protein 5.7 g, SaturatedFat 9 g, Sodium 306.1 mg, Sugar 39.9 g
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
MOIST BLUEBERRY BUCKLE
I used to buy baskets of delicious blueberries from a man who had numerous bushes. One of my co-workers gave me this recipe, and it's become a favorite.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a bowl, cream the shortening and sugar. Beat in egg; mix well. Combine the flour, baking powder and salt; add alternately to creamed mixture with milk. Fold in blueberries. Pour into a greased 9-in. square baking dish., For topping, combine the sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before cutting. Serve warm or cooled.
Nutrition Facts :
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
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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