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
GLUTEN FREE BLUEBERRY BUCKLE CAKE
This classic "Buckle" cake is a cross between a coffee cake and your favorite dessert cake. The streusel topping sinks in along with the berries and permeates the entire cake, making it yummy, through and through!
Provided by Jules Shepard
Categories Desserts
Time 1h15m
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F. Spray a 9 by 9-inch baking dish or round springform pan (as pictured) with oil and set aside. In a medium mixing bowl whisk together the gfJules flour, baking powder, salt, ground cinnamon and lemon zest. Set aside. Beat together the butter and sugar in a large mixing bowl on medium speed until light and fluffy, approximately 2-3 minutes. Mix in the egg and vanilla extract. Add half the flour mixture and beat on low speed just until incorporated and then add half of the milk and beat until incorporated. Repeat, alternating flour and milk until fully incorporated. Rinse blueberries and toss in a bowl with a small amount of gfJules Flour until coated. Gently fold the blueberries into the batter, then pour into the prepared baking pan. Set aside while you make the topping. In a small bowl whisk together the sugar, gfJules Flour, spices and baking powder. Add the cold butter and cut into the dry ingredients using a fork or pastry cutter to combine. It will make a crumbly mixture that is not uniform. Sprinkle the mixture across the top of the cake batter. Bake on the middle rack of the oven for 45-55 minutes (depending on the pan) or until golden in color, them middle isn't sunken in and a toothpick inserted into the center comes out with some crumbs attached, not wet. Cool for at least 10 minutes before serving.
Nutrition Facts : Calories 260 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 253 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BLUEBERRY BUCKLE
Steps:
- Preheat the oven to 350º Fahrenheit. Spray an 8x8 baking pan with cooking spray.
- In a large bowl, cream the butter and sugar together using a hand mixer, scraping the sides of the bowls as needed.
- Add the egg and beat well.
- In a small bowl, whisk together the flour, baking powder and salt.
- Add the flour mixture alternately with the milk, mixing between each addition.
- Fold in the blueberries.
- Spread the batter in the prepared pan.
- In a small bowl, use a fork to mix together the butter, sugar, flour and cinnamon until it resembles coarse crumbs.
- Sprinkle the crumbs over the cake batter.
- Bake for 33-35 minutes or until the cake tests done.
BEST BLUEBERRY BUCKLE (BLUEBERRY CRUMB CAKE)
This is one of my top five all-time favorites! Adapted from "Cook's Illustrated" this rich coffee cake is unique in that it does not contain milk, does not get soggy, despite the 4 cups of blueberries suspended in batter. Nearly identical to "Einstein Bagel's" Blueberry Crumb Cake. Note: I've made this on vacation several times by hand, creaming the butter with a spoon. Despite the lengthy directions it takes about 10 minutes to put together.
Provided by Roxygirl in Colorado
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For the streusel:.
- In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds.
- Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes.
- Transfer streusel to small bowl and set aside.
- For the cake:.
- Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan*(I used a shallow rectangle white dish and it cut neat squares) with 2-inch sides with nonstick cooking spray.
- Whisk flour and baking powder in small bowl to combine; set aside.
- In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl.
- Beat in vanilla until combined, about 30 seconds.
- With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds.
- Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick.
- Using rubber spatula, gently fold in blueberries until evenly distributed.
- Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface.
- Sprinkle streusel evenly over batter.
- Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes.
- Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).
- ool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve.
Nutrition Facts : Calories 483.9, Fat 21.9, SaturatedFat 13.2, Cholesterol 99.9, Sodium 254.2, Carbohydrate 68.4, Fiber 2.7, Sugar 40.8, Protein 5.6
WORLDS BEST BLUEBERRY BUCKLE COFFEE CAKE (BY FREDA
Oh My, I Got Blueberries in the Freezer & Must Use, So "BLUEBERRY BUCKLE" came to Mind, and I have to say this is the Very Best Recipe I have found, Moist, & Light, & filled with Blueberries, and a wonderful Crumb topping, this is a Tasty coffee cake. ** NOTE: Don't let this long list scare you, Very Very Simple recipe. I found...
Provided by FREDA GABLE
Categories Other Snacks
Time 1h5m
Number Of Ingredients 16
Steps:
- 1. GREASE (using your fingers) & FLOUR the Pans. (Dump out any excess flour from your pans.) Preheat Oven @ 375 Rinse and wash blueberries, in colander, under cold water. Pick out and remove stems, leaves and soft berries.
- 2. Mix the following Dry Ingredients, sugar, baking pdr, salt, & cinnamon in bowl and mix well.
- 3. Add: butter and egg, mix with mixer (or by hand is fine.) Add: Milk, mix well
- 4. While Mixing; Add: Flour . . (this will be like a thick pancake batter).. . finish mixing by hand. ADD: Blueberries, and Fold into mixture, as to not Crush the Berries. (if you crush some, its ok don't worry.
- 5. Pour Batter into your prepared Pans, about 1/2 way up the pans. (It will rise when Baking.) Then ADD; another 2 Cups of Berries Sprinkled over top of this batter. Now Make your crumb topping below.
- 6. CRUMB TOPPING: in another bowl; mix together the topping ingredients. sugar flour cinnamon & butter, til crumbly texture. "SPRINKLE OVER TOP OF THE BATTER." PLACE IN PRE-HEATED OVEN Bake for 45 Minutes. TIP: After 35 Min, check often til Golden brown check every 2-4 min so as not to over bake. When Knife inserted comes out Clean its Done!! NOTE: If Berries are NOT at ROOM TEMP. INcrease Your Baking time as they will take time to Heat and Bake. REMOVE Coffee Cake from oven, when its golden brown, Set Coffee cake on rack to cool and ENJOY!!!
BEST EVER BLUEBERRY COFFEE CAKE
Terrific, flavorful coffee cake! A favorite at my house. All my friends who have tried this have asked me for the recipe.
Provided by Recipe USA
Categories Breads
Time 1h15m
Yield 24 13 x 9 x 2 pan, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2 inch baking pan; set aside.
- In small bowl stir together flour, baking powder and salt; set aside.
- In a large bowl beat cream cheese and butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 2 cups sugar; beat until combined.
- Add eggs, 1 at a time, beating well. Add flour mixture; beat until combined.
- Stir in vanilla. Gradually fold in blueberries.
- Batter will be very thick. Pour into prepared pan and smooth the top.
- In small bowl stir together 3 tablespoons sugar and the cinnamon.
- Sprinkle over batter.
- Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean.
- Cool on a wire rack.
WILD BLUEBERRY STREUSEL COFFEE CAKE
The wild berries give this traditional cake a bite. If you are unable to get wild, use cultivated berries and add 1/2 tsp of lemon juice for a bit of a kick. This recipe is from the Maine Department of Agriculture.
Provided by Aroostook
Categories Breads
Time 45m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400F Streusel mixture: Cut the cold butter into the dry ingredients until uniformly crumbly, add nuts.
- Cake: Sift and combine dry ingredients in mixing bowl.
- Add blueberries.
- In another bowl, beat eggs, milk and melted butter.
- Combine milk mixture with the dry ingredients.
- Stir until blended.
- Put half of the batter in a greased and floured 9" square pan.
- Sprinkle streusel mixture over batter.
- Spread remaining batter over streusel and top with 2 tablespoons sugar.
- Bake at 400 for 35 minutes.
- Test with knife tip in center.
- Cool before cutting.
- Serve w/ a dollop of fresh whipped cream if you like.
BLUEBERRY BUCKLE COFFEE CAKE
This is a fun recipe that we have used with blueberries or raspberries. A perfect start to a summer morning! :) Enjoy!
Provided by Kohtzy
Categories Breads
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees.
- Grease spuare pan, 9x9x2 inches, or round pan, 9x1 1/2 inches.
- Blend Flour, Sugar, baking powder, salt, shortening, milk and egg; beat 30 seconds. Carefully stir in blueberries.
- Spread batter in pan.
- Sprinkle with Crumb Topping.
- Bake 45-50 minutes or until toothpick inserted in center comes out clean.
- Drizzle with Glaze. Serve warm.
- Crumb Topping:.
- Mix all ingredients until crumbly.
- Glaze:.
- Mix all ingredients until drizzling consistency.
Nutrition Facts : Calories 387.7, Fat 12.5, SaturatedFat 5.4, Cholesterol 39.9, Sodium 349.8, Carbohydrate 65.2, Fiber 1.7, Sugar 37.6, Protein 5
BLUEBERRY BUCKLE COFFEE CAKE
When you get tired of making pies and jams, this is an easy and fresh way to put those summer blueberries to use.-Taste of Home Cooking School
Provided by Taste of Home
Time 1h10m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- For the topping, combine the flour, sugar and cinnamon in a small bowl. Cut in butter until mixture is crumbly; set aside. , For the batter, combine the flour, baking powder and salt; set aside. In a large bowl, cream the sugar, butter, egg and vanilla. Add flour mixture alternately with the milk, just until blended. Fold in blueberries. Pour into a greased and floured 9-in. square baking pan. Sprinkle topping over batter. , Bake at 375° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before gently removing from pan to wire rack to cool completely.
Nutrition Facts :
OLD-FASHIONED BLUEBERRY BUCKLE (COFFEE CAKE)
A delicious Old-Fashioned Blueberry Buckle with a touch of cardamom and lemon! Best eaten while still warm, with a cuppa (cup of coffee or tea) or glass of milk, and topped with a scoop of vanilla ice cream or a dollop of fresh whipped cream, as desired. Good for breakfast or as dessert.
Provided by BecR2400
Categories Breads
Time 1h
Yield 1 9-inch cake
Number Of Ingredients 15
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.
Nutrition Facts : Calories 3376.5, Fat 105.9, SaturatedFat 63.3, Cholesterol 447.1, Sodium 2873.9, Carbohydrate 571.6, Fiber 20.3, Sugar 302.4, Protein 47.1
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