Best Blueberry Buckle Cake Recipes

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BLUEBERRY BUCKLE COFFEE CAKE



Blueberry Buckle Coffee Cake image

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

TOPPING:
1/2 cup King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 cup cold butter
BATTER:
2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup butter
1 egg
1 teaspoon vanilla extract
1/2 cup milk
2 cups fresh blueberries or frozen unsweetened blueberries, well drained

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 :

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

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

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!!!

BLUEBERRY BUCKLE CAKE



Blueberry Buckle Cake image

Delicious Blueberry sponge cake topped with a crumble topping

Provided by willowby

Time 55m

Yield Serves 10

Number Of Ingredients 13

260g Plain Flour
1tsp Baking Powder
1/2tsp Salt
1 1/2tsp Ground Ginger
60g Butter (slightly softened)
160g Caster Sugar
1 Egg
1/2 cup of Milk
2packs of Blueberries (frozen or fresh)
100g Caster Sugar
50g Plain Flour
1/2tsp Mixed Spice OR Ground Ginger (nutmeg also works well)
50g Butter chilled and cubed

Steps:

  • Preheat oven to 375(f) 190(c) fan oven.
  • Spray a 9 inch sq glass baking dish with non-stick spray.
  • In a mixing bowl combine Flour, Baking Powder, Salt and Ground Ginger.
  • In a new mixing bowl beat butter and sugar until light and fluffy approx 2 minutes with an electric mixer.
  • Add Egg and beat until well mixed. Add 1/3 of flour mix and beat on low speed then add 1/3 of milk and mix, repeat alternatively until all mixture and milk is combined.
  • Stir in Blueberries and pour into prepared dish.
  • For the Topping: Put the Sugar, flour, spice and butter into a new bowl and work in with your hands until the mix is a smooth crumble texture.
  • Spinkle on the top of your cake mixture and bake for approx 35-45 minutes OR until golden brown and a fork comes out of the mixture cleanly.
  • Serve hot or cold with cream or custard.

WHOLE WHEAT BLUEBERRY BUCKLE COFFEE CAKE



Whole Wheat Blueberry Buckle Coffee Cake image

This recipe for Blueberry Buckle (crumb) coffee cake is a little different from the others posted on Zaar. It uses whole wheat flour and buttermilk. The result is really moist and tasty. This is adapted from the Mendocino Mornings cookbook, that DH and I purchased while on vacation at the Joshua Grindle Inn in Mendocino.

Provided by Simply Chris

Categories     Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 16

1/2 cup cholesterol-free margarine
1/4 cup egg substitute
1/2 cup sugar substitute, like Splenda
1 cup whole wheat pastry flour
1 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk
2 cups blueberries
1/2 cup brown Sugar Twin
1/2 cup quick-cooking oatmeal, uncooked
1 teaspoon cinnamon
1/4 cup pecans, chopped
1/4 cup all-purpose flour
1/4 cup light cholesterol-free margarine

Steps:

  • Preheat the oven to 350 degrees.
  • Spray a 9/13 pan with non-stick cooking spray.
  • Cream the margarine and sugur substitute with an electric mixer.
  • Add the egg and blend well.
  • In a separate bowl, mix together flours, baking powder, soda and salt.
  • Add to the creamed mixture alternately with the buttermilk.
  • Mix until smooth.
  • Gently stir in the blueberries. (Coat the blueberries with a little flour berore adding to prevent the batter from turning grey.).
  • Spread better into the prepared pan. The batter will be stiff.
  • For the topping, combine the rest of the ingredients with a fork until they resemble coarse crumbs. Sprinkle over the batter. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 160.9, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.7, Sodium 319.1, Carbohydrate 30.7, Fiber 2.8, Sugar 9, Protein 4.9

WHITE CHOCOLATE BLUEBERRY BUCKLE CAKE



White Chocolate Blueberry Buckle Cake image

This version of blueberry buckle coffee cake is enriched with sour cream and white chocolate chips. It is a coffee cake loaded with fresh blueberries that is good enough for company. From the about.com home cooking site.

Provided by Pinay0618

Categories     Breads

Time 50m

Yield 24 serving(s)

Number Of Ingredients 17

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 pint about 2 cups fresh blueberries
1/2 cup butter, at room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon pure vanilla extract
1 extra-large egg
1 cup sour cream
1/2 cup white chocolate chips
1/3 cup flour
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 teaspoon cinnamon
ice-cold butter, cut into small dice

Steps:

  • Preheat oven to 375 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.
  • For the cake:.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Toss the blueberries in the flour mixture to coat, then remove blueberries with a slotted spoon to a separate bowl. (The flour will help keep the blueberries from sinking and turning the batter gray.) Set both aside.
  • In a large bowl, cream butter, white sugar, and brown sugar together until fluffy. Add vanilla, egg, and sour cream, beating until smooth.
  • Add flour mixture to wet ingredients, half at a time, beating until smooth.
  • Fold in reserved floured blueberries and white chocolate chips. Pour into prepared pan and smooth evenly. (Batter will be stiff.)
  • For the topping:.
  • Whisk together flour, white sugar, brown sugar, and cinnamon until combined. Add cold butter and use a pastry blender to mix until coarse crumbs are formed. (Alternatively, place all topping ingredients into the bowl of a food processor fitted with the metal blade and pulse only until coarse crumbs form.) Sprinkle over batter.
  • Bake 35 to 40 minutes until toothpick inserted in the center comes out clean. Let cake cool to room temperature before cutting to serve.

Nutrition Facts : Calories 170.4, Fat 7.4, SaturatedFat 4.5, Cholesterol 25.1, Sodium 146, Carbohydrate 24.4, Fiber 0.6, Sugar 14, Protein 2.2

BLUEBERRY BUCKLE COFFEE CAKE



Blueberry Buckle Coffee Cake image

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

2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 egg
2 cups fresh blueberries (or frozen, thawed and drained)
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or 1/4 cup margarine, softened
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 1/2-2 teaspoons hot water

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 CAKE



Blueberry Buckle Cake image

Try our fluffy and tasty Blueberry Buckle Cake after dinner today. Featuring fresh blueberries, this crumb-topped Blueberry Buckle Cake is delicious!

Provided by My Food and Family

Categories     Fruit Desserts

Time 1h25m

Yield 15 servings

Number Of Ingredients 9

1-1/2 cups flour
1/2 cup packed brown sugar
1 tsp. ground cinnamon
1/2 cup cold butter or margarine, cubed
1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 Tbsp. lemon zest
4 cups fresh blueberries
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 375ºF.
  • Combine first 3 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
  • Prepare cake batter as directed on package. Add dry pudding mix and zest; beat 2 min. Stir in blueberries; pour into 13x9-inch pan sprayed with cooking spray. Sprinkle with streusel mixture.
  • Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Cool slightly. Serve topped with COOL WHIP.

Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

BLUEBERRY BUCKLE COFFEE CAKE



Blueberry Buckle Coffee Cake image

A few years ago, my parents where coming for a visit and I was looking for some sort of coffee cake to make for my Dad who loves blueberries. I found a blueberry buckle recipe that sounded promising and I did make it but it turned out to be a bit bland, so I adapted the recipe to have a bit more blueberries and a bit more flavor by adding vanilla and lemon and the brown sugar and cinnamon in the streusel topping. This is what I ended up with and my family couldn't get enough. I hope you like it as much as we do.

Provided by Tracy Heeren @traceoffyre

Categories     Other Breakfast

Number Of Ingredients 19

CAKE BATTER INGREDIENTS:
3/4 cup(s) white sugar
1/4 cup(s) butter
1 - egg
1 teaspoon(s) vanilla
1 tablespoon(s) lemon juice (more or less to taste)
2 cup(s) all purpose flour
1 tablespoon(s) lemon rind
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 cup(s) milk
2 cup(s) blueberries (fresh works best)
STRUESSAL TOPPING INGREDIENTS:
1/4 cup(s) white sugar
1/4 cup(s) light or golden brown sugar
1/3 cup(s) flour
1/4 cup(s) butter, softened
1/2 teaspoon(s) cinnamon (or more to taste)
1 teaspoon(s) vanilla (optional)

Steps:

  • Preheat Oven 375 degrees. Grease 8x8 inch square pan.
  • Cream together 3/4 cup sugar, 1/4 cup butter, egg, 1 tsp. vanilla, and 1 tbsp. lemon juice.
  • In separate bowl, mix 2 tbsp. of flour with blueberries. This is so the berries don't sink to the bottom. Set aside.
  • In separate bowl, mix remaining 2 cups flour (minus the 2 tbsp. used for the blueberries), 2 tsp. baking powder, 1/2 tsp. salt and tbsp. lemon rind together.
  • Stir the flour mixture into the sugar mixture alternating with the 1/2 cup milk.
  • Stir/fold the flour coated blueberries into the batter. Pour into greased pan.
  • For the topping: combine the 1/4 white sugar, 1/4 cup brown sugar, 1/3 cup flour, 1/2 tsp. cinnamon, 1/4 cup butter and 1 tsp. vanilla. Sprinkle over the batter.
  • Bake at 375 degrees for 25 to 30 minutes. Cake is done when a toothpick inserted in the middle comes out clean.

BLUEBERRY BUCKLE CAKE



Blueberry Buckle Cake image

Lovely moist sponge and gives one of your 5 a day!

Provided by caroline93

Time 1h10m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Pre-heat oven to 180 degrees celsius. Butter or spray with a non-stick vegetable spray an 8inch (20cm) baking cake tin or square baking pan
  • Streusel Topping- In large bowel mix the flour, sugar and cinnamon. Add butter and with finger tips rub till the mixture resembles breadcrumbs.
  • Cake Batter- In a separate bowel combine the flour and baking soda. In another bowel beat (you can use eletric whisk if you like)butter till smooth, add sugar and beat till light and fluffy. Ad the egg and vanilla til well combined. Add the flour in 3 additions alternatley with the milk (in 2 additions) beat only until combined.
  • Spread cake batter into the cake tin. Evenly distribute the blueberries on top of the cake batter. Then sprinkle the streusel topping on top of the blueberries.
  • Bake for 40 minutes or until a toothpick comes out clean from the centre of the cake and the cake starts to pull away from the sides of the pan. Remove and put on a wire rack to cool slightly.
  • Enjoy!!

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