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.
DOWN EAST BLUEBERRY BUCKLE
This buckle won a contest at my daughter's college. They shipped us four lobsters, but the real prize was seeing the smile on our daughter's face. -Dianne van der Veen, Plymouth, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. Transfer to a greased 9-in. square baking pan., For topping, in a small bowl, mix sugar, flour and cinnamon. Using a fork, stir in softened butter until mixture is crumbly. Sprinkle over batter., Bake until a toothpick inserted in center comes out clean, 30-35 minutes (do not overbake) . Cool in pan on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 354 calories, Fat 12g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 277mg sodium, Carbohydrate 59g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
BLUEBERRY BUCKLE
I make this at least twice when blueberries are in season. Makes a great coffeecake or dessert.
Provided by JBS BOX
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
- Cream together 3/4 cup sugar, shortening, and egg.
- In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
- To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
- Bake at 375 degree F (190 degrees C) for 25-30 minutes.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 52.4 g, Cholesterol 31.8 mg, Fat 10.8 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 4.6 g, Sodium 259.4 mg, Sugar 28.6 g
GRANDMA'S BLUEBERRY BUCKLE
This is the recipe that my Grandmother handed down to me. I always make it during blueberry season. My guests just love it!
Provided by Gary Douylliez
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
- Prepare buckle: beat sugar and butter in a bowl using an electric mixer until creamy and smooth. Beat in eggs. Whisk flour, baking powder, and salt together in a separate bowl. Stir flour mixture into creamed butter mixture, alternating with milk, until batter is just combined; fold in blueberries. Pour batter into the prepared pan.
- Prepare topping: combine sugar, flour, and cinnamon together in a bowl. Cut in cold butter using a pastry blender or 2 knives until topping is crumbly. Sprinkle topping over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool buckle on a wire rack.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 71.7 g, Cholesterol 60.1 mg, Fat 14.9 g, Fiber 2 g, Protein 5.7 g, SaturatedFat 9 g, Sodium 306.1 mg, Sugar 39.9 g
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
BLUEBERRY BUCKLE
Thick with blueberries, this streusel-encrusted cake is delicious for breakfast or dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Streusel: In a medium bowl, mix together cinnamon, salt, brown sugar, and flour. Cut in butter with a pastry blender or fork until mixture forms fine crumbs. Using your hands, squeeze together most of mixture to form large clumps. Refrigerate in an airtight container until ready to use (up to 3 days).
- Cake: Preheat oven to 350 degrees. Butter a 10-inch springform pan; dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; add egg and vanilla. Add flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour; beat until just combined. Stir in berries.
- Transfer batter to prepared pan; sprinkle topping over batter. Bake until a cake tester comes out clean, about 60 minutes. Transfer to a wire rack to cool 10 minutes. Run a knife around edge of pan to loosen. Remove side of pan. Let cool 15 minutes before serving.
NANETTE'S BLUEBERRY BUCKLE
oh my, she makes for us at work, it is gone in minutes!!
Provided by terry anne
Categories Other Breakfast
Time 50m
Number Of Ingredients 22
Steps:
- 1. Preheat oven to 375ºF
- 2. Grease a 9 X 9" pan, round pan, or 9 X 11 X 2" pan
- 3. Blend flour, sugar, baking powder, salt, shortening, milk, and egg
- 4. Beat 30 seconds
- 5. Gently fold in blueberries
- 6. Spread batter in pan
- 7. Mix cream cheese, egg and sugar together dollop the cream cheese mixture on top of the cake batter swirl together using a knife or skewer
- 8. sprinkle crumb topping over batter
- 9. Bake 45-50 min, or until toothpick inserted comes out clean.
- 10. Serve warm, glaze if desired
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love