Blueberry Strawberry Buckle Food

BLUEBERRY BUCKLE

Steps:

• Cream butter; add sugar and beat until light.
• Add egg and beat well.
• Add sifted dry ingredients alternately with milk, beating until smooth.
• Fold in berries.
• Pour into greased pan (9x9x2).
• To make the crumb topping, blend all the ingredients for it together.
• Sprinkle with Crumb topping.
• Bake in a preheated moderate oven (375 F) for about 35 minutes.

STRAWBERRY-RHUBARB BUCKLE

Steps:

• For the crumble topping: Combine the granulated sugar, flour and cinnamon in a bowl and mix to combine. Add the butter and cut in with a fork or pastry cutter until the mixture is crumbly in texture. Set aside.
• For the strawberry-rhubarb buckle: Preheat the oven to 375 degrees F. Grease a 9-inch springform pan or round cake pan with butter.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and granulated and brown sugars. Mix on medium speed until well creamed, 2 to 3 minutes. Add the eggs one at a time and mix until fully incorporated. Add the lemon zest and vanilla extract. Continue to mix until well blended, about 1 minute.
• In a medium bowl, combine the flour, baking powder, salt and nutmeg and whisk to blend. Turn the mixer to low and slowly add the dry ingredients to the egg mixture and mix until well blended, about 1 minute. Fold the strawberries and Partially Poached Rhubarb into the batter with a rubber spatula.
• Spread the batter into the prepared pan. Top with the crumble topping. Bake until the crumble is golden brown and the cake is cooked through, 40 to 50 minutes. Allow the cake to cool to room temperature.
• Remove the cake from the pan and transfer to a serving plate. Slice and serve topped with whipped cream or vanilla ice cream, if desired.
• Combine the rhubarb, granulated sugar and 1 cup water in a saucepan. Bring to a boil, stirring until the sugar dissolves. Once it reaches a boil, remove from the heat and let cool in the pan with the juices, about 45 minutes.

STRAWBERRY BUCKLE WITH VANILLA ICE CREAM

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-inch square baking dish with butter.
• Add the butter and sugar to a large bowl and stir to combine. Add the egg and almond extract and continue to stir to incorporate. Add the milk and stir to combine. Add the flour, baking powder and salt and mix until fully combined. The batter will be thick, like for drop biscuits. Pour the batter into the prepared baking dish. Place the strawberries on top and gently push them down into the batter.
• Bake until golden brown, about 35 minutes. Serve with vanilla ice cream.

BLUEBERRY BUCKLE

Steps:

• Heat the oven to 350 degrees F. Coat an 8 by 8-inch baking pan with butter or nonstick spray.
• Topping: Mix the flour, brown sugar, cinnamon, allspice and salt in large bowl. Blend the butter into the mixture until it forms pea-size lumps. Stir in the pecans.
• Cakes:
• In a medium-sized bowl, whisk together the flour, baking powder, and salt.
• In another bowl, add the butter and sugar and beat with a hand mixer until the mixture is light and fluffy, about 3 to 4 minutes. Add the eggs, 1 at a time. Stir in the buttermilk and the vanilla. Slowly add the dry ingredients and stir until completely incorporated. Fold in the berries with a rubber spatula, then add the batter to the baking pan. Sprinkle the streusel topping over the batter. Bake for 45 to 50 minutes. Remove from oven and let cool for before serving.

BLUEBERRY BUCKLE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C); lightly grease and flour a 9x13 inch baking dish.
• In a large bowl, cream together 1/4 cup butter and 3/4 cup sugar. Beat in egg. Beat in milk. Combine 2 cups flour, baking powder, and salt, and stir into butter mixture. Finally, fold in blueberries and spread mixture into prepared baking dish.
• In a small bowl combine 1/4 cup butter, 1/2 cup sugar, cinnamon and 1/3 cup flour. Mix together until mixture resembles coarse crumbs, then sprinkle over blueberry mixture.
• Bake 45 to 50 minutes, until topping is golden.

BLUEBERRY BUCKLE

Steps:

• In a bowl, cream shortening and 1/2 cup sugar. Add egg and mix well. Combine 2 cups flour, baking powder and salt; add to creamed mixture alternately with the milk. Spread into a greased 9-in. square baking pan. Toss blueberries with lemon juice; sprinkle over batter. In a small bowl, combine cinnamon and remaining sugar and flour; cut in butter until mixture is the size of peas. Sprinkle over berries. Bake at 350° for 60-65 minutes.

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:

• 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.

APPLE-BLUEBERRY BUCKLE

Steps:

• Place apples in a large bowl and toss with 3/4 cup sugar, 2 tablespoons cinnamon, nutmeg, and lemon juice. Cover the bowl and place in refrigerator.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Beat softened butter and 3/4 cup white sugar together in a large bowl until creamy; beat in egg.
• Mix 2 cups flour, baking powder, and salt together in a small bowl. Stir flour mixture into butter mixture, alternating with milk, until fully incorporated. Fold in blueberries.
• Arrange apples in a single layer in the bottom of the prepared baking dish. Pour blueberry batter over apples.
• Mix 2/3 cup sugar, 1/2 cup flour, and 1 teaspoon cinnamon together in a bowl; cut in cold butter until mixture is crumbly. Sprinkle crumb topping over batter.
• Bake in the preheated oven until a toothpick inserted in the center of the buckle comes out clean, 40 to 45 minutes. Cool on a wire rack.

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.

CLASSIC BLUEBERRY BUCKLE

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.

STRAWBERRY BUCKLE

Steps:

• In a large bowl, cream sugar and butter until light and fluffy.
• Blend in eggs and vanilla, then milk.
• In separate bowl sift together dry ingredients.
• Stir into wet mixture.
• Fold in strawberries.
• Spread in greased, floured, 9x9 inch baking pan.
• Topping:.
• Cream butter and sugar.
• Blend in flour and cinnamon.
• Sprinkle over batter.
• Dash with nutmeg.
• Bake in 375°F oven for 30-35 minutes.
• Serve warm with cream.

BLUEBERRY BUCKLE

Steps:

• Preheat oven to 375 degrees F. Butter and flour a 9 by 13-inch baking pan.
• Cream the sugar and the butter in a mixer. Add the egg and mix well. Sift the dry ingredients and add them to the butter/sugar mixture, alternating with the milk. Fold in the blueberries and pour the batter into the pan.
• Topping: Combine all of the ingredients using a pastry blender or in an electric mixer with the paddle attachment. Sprinkle over the batter and bake for 35 to 45 minutes.