Best Best Blueberry Buckle Recipes

BEST BLUEBERRY BUCKLE

Best Blueberry Buckle image

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

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup unsalted butter
¾ cup white sugar
1 large egg
½ cup milk
2 ½ cups fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
¼ cup unsalted butter, softened

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

BEST BLUEBERRY BUCKLE (BLUEBERRY CRUMB CAKE)

Best Blueberry Buckle (Blueberry Crumb Cake) image

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

Ingredients

1/2 cup unbleached all-purpose flour (2 1/2 ounces)
1/2 cup light brown sugar (3 1/2 ounces)
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1 pinch table salt
4 tablespoons unsalted butter, cut into 8 pieces, softened but still cool (1/2 stick)
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 1/2 teaspoons baking powder
10 tablespoons unsalted butter, softened but still cool (1 1/4 stick)
2/3 cup granulated sugar (about 4 3/4 ounces)
1/2 teaspoon table salt
1/2 teaspoon lemon zest
1 1/2 teaspoons vanilla extract
2 large eggs, room temperature
4 cups fresh blueberries, picked over (about 20 ounces)

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

Worlds best BLUEBERRY BUCKLE Coffee Cake (By Freda image

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

Ingredients

BLUEBERRY COFFEE-CAKE BATTER:
1/4 Cup sugar, or (splenda)
1/4 Cup soft butter, margarine or veg. shortening( salt free isfine)
1 lg egg
1 1/2 Cup milk ( non-fat, low fat, or whole (all depends on how healthy you want to be.) should be consistancy of thick pancake batter
2 Cups what ever flour, (all purpose white, wheat, whole grain,)
2 1/2 tsp baking powder
1/2 tsp salt ( optional) ok for salt free restricted diets
2 -4 Cups blueberries, (fresh or frozen, without syrup) ( save 2 cups over top of batter)
1/2 tsp cinnamon
CRUMB TOPPING:
1/4 Cup sugar or (splenda)
1/2 Cup flour, sifted . . ( any as noted above)
1/2 tsp cinnamon
1/4 cup soft butter . . (or as noted above see salt free)
BAKING PANS: USE; ONE 9-INCH DEEP DISH, OR 2 SMALL MEAT LOAF PANS, OR ROUND CASSEROLE DISH

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!!!