Old Fashioned Blueberry Buckle Food

BLUEBERRY BUCKLE

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).

OLD FASHIONED BLUEBERRY BUCKLE

Steps:

• In a medium bowl, cream shortening and sugar. Beat in egg. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Pour into an ungreased 8-in. square baking pan. Arrange blueberries on top. , In another bowl, cream butter and sugar. Combine flour and cinnamon; add gradually to creamed mixture. Crumble over blueberries. , Bake at 350° for 45-50 minutes.

OLD-FASHIONED BLUEBERRY BUCKLE (COFFEE CAKE)

Steps:

• Preheat oven to 375dF. Generously grease and flour a 9-inch round or square cake pan.
• Make Topping:.
• Combine brown sugar, flour and cinnamon in a small bowl; use your fingers to rub in the butter until crumbly. Set aside.
• Make Batter:.
• Use a wire whisk to blend the flour, baking powder, salt and cardamom together in a medium sized mixing bowl; whisk in the lemon zest. In a large bowl cream together the sugar, butter, egg and vanilla; stir in the milk. Gradually add the flour mixture to the creamed mixture, stirring just until blended. Gently fold in the blueberries.
• Pour the batter into prepared pan; sprinkle evenly with the topping.
• Bake in preheated oven for 40 to 45 minutes or until a cake tester or knife comes out clean.
• Let the buckle cool for 10 minutes, then carefully loosen sides with a knife or spatula before turning out onto a serving dish.
• Serve warm with a cuppa coffee or tea (or glass of milk), topped with ice cream or whipped cream, as desired.

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.