BLUEBERRY BUCKLE
A tender, delicate cake packed to the limit with juicy blueberries then topped with an amazing crunchy streusel.
Provided by Dahn Boquist
Categories Breakfast
Time 1h20m
Number Of Ingredients 16
Steps:
- In a large bowl combine the brown sugar, flour, oats, cinnamon and salt. Using a pastry blender or clean hands, cut in the butter until the mixture has lumps the size of peas.
- Preheat the oven to 350° and Spray an 8-inch square cake pan or a 9-inch round pan with nonstick cooking spray and line the bottom with parchment paper.
- Sift flour, baking powder, and salt in small bowl and set aside. With an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the bowl with a spatula and beat in the vanilla and lemon zest until combined.
- With mixer running at medium speed, add eggs one at a time; scraping down the bowl after each egg (at this stage the mixture might look curdled)
- Add the flour mixture and stir the batter with a rubber spatula, scraping the bottom and sides of the bowl until the flour is fully blended. The batter will be very heavy and thick. Using a rubber spatula, gently fold in the blueberries.
- Transfer the batter to the prepared pan and spread evenly. Pour the streusel over the top of the cake batter.
- Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, about 55-60 minutes. Remove from the oven and cool for 30 minutes before slicing (if you can't wait for it to cool, just dig in but it will be more delicate and crumbly while it is still hot).
Nutrition Facts : Calories 327 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 428 milligrams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
BLUEBERRY BUCKLE WITH STREUSSEL TOPPING
This recipe has been passed around among the women of my church for years. Everyone loves the abundance of blueberries and the streusel topping.-Anna Higbee, Absecon, New Jersey
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine 2 cups of flour, baking powder and salt; add to creamed mixture alternately with buttermilk. Mix well. Toss berries in remaining flour; fold into batter (discard any flour that doesn't stick to berries). Spread batter in a greased 9-in. square baking pan. For topping, combine flour, sugars and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts :
STREUSEL BLUEBERRY BUCKLE
A homespun dessert that's so good, you'll bake it for breakfast, brunch or picnics. Mmm Mmm Good! Hope you enjoy as our family has :) Land-O-Lakes
Provided by daisygrl64
Categories Breakfast
Time 55m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- heat oven to 375*F.
- in a large mixer bowl combine all blueberry buckle ingredients "except blueberries".
- beat at low speed, scraping bowl often until well mixed.
- by hand, fold in blueberries into batter.
- spread into greased and floured 9-inch square baking pan.
- in small bowl stir together all streusel ingredients "except butter".
- cut butter until crumbly, sprinkle over batter.
- bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
- cut into squares, serve.
Nutrition Facts : Calories 344.1, Fat 11.8, SaturatedFat 7.1, Cholesterol 52.5, Sodium 297.8, Carbohydrate 56, Fiber 1.4, Sugar 29.6, Protein 4.7
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