BLUEBERRY BUCKLE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h40m
Yield 6 servings
Number Of Ingredients 17
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.
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.
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
BLUEBERRY BUCKLE MUFFINS
Topped with a cinnamon-sugar crumb, these kid-friendly muffins--bursting with blueberries--taste like mini coffee cakes.
Provided by looneytunesfan
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Heat the oven to 350° and line a 12-cup muffin tin with bake cups. In a large mixing bowl, use an electric mixer to cream the butter and the sugar. Beat in the eggs, then the milk and vanilla extract.
- Sift the flour, baking powder, and salt into a medium-size mixing bowl. Pour the dry ingredients over the wet ingredients and stir well, being careful not to overmix the batter. Use a spatula to fold in the berries. Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- To make the crumb topping, stir together the sugar, flour, and cinnamon in a small mixing bowl. Using your fingers, work the butter into the dry ingredients until the mixture is crumbly. Your child can then sprinkle the topping over each muffin.
- Bake for 20 to 25 minutes or until they are lightly brown and a knife inserted in the middle of one comes out clean. Cool in the tin for 15 to 30 minutes before serving--if you can wait.
BLACKBERRY BUCKLE
This homey dessert can be made with blueberries or raspberries instead.- Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the shortening and 1/2 cup sugar until light and fluffy. Add the egg and mix well. Combine 2 cups flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition., Spread into a greased 9-in. square baking dish. Toss the blackberries with lemon juice; sprinkle over batter. In a small bowl, combine the cinnamon and remaining sugar and flour; cut in the butter until mixture resembles coarse crumbs. Sprinkle over berries., Bake, uncovered, at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Refrigerate leftovers.
Nutrition Facts : Calories 291 calories, Fat 13g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 231mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
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