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
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.
GLUTEN-FREE BLUEBERRY BUCKLE
Make and share this Gluten-Free Blueberry Buckle recipe from Food.com.
Provided by gluten-free_chef
Categories Dessert
Time 55m
Yield 1 9x9 inch pan, 16 serving(s)
Number Of Ingredients 12
Steps:
- Blueberry mixture:.
- Preheat the oven to 375 degrees F.
- Mix the sugar, shortening, and egg.
- Stir in the milk.
- Mix the cups flour, baking powder, and salt.
- Add the flour mixture to the sugar mixture.
- Fold in the blueberries.
- Pour into a 9-by-9 inch pan.
- Crumb Mixture:.
- Combine all of the crumb ingredients.
- Spread on top of the blueberry mixture.
- Bake the whole thing for 45-50 minutes.
Nutrition Facts : Calories 200.6, Fat 7, SaturatedFat 3, Cholesterol 20.3, Sodium 106.5, Carbohydrate 33.2, Fiber 0.9, Sugar 17.5, Protein 1.9
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