Best Sue Bs Blueberry Buckle Recipes

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BLUEBERRY BUCKLE



Blueberry Buckle image

This is kind of like a blueberry coffee cake. Very good with fresh blueberries. A summertime favorite with my family.

Provided by Donna Corbin

Categories     Dessert

Time 45m

Yield 6-9 serving(s)

Number Of Ingredients 12

1/4 cup butter or 1/4 cup margarine
3/4 cup sugar
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh blueberries, washed
1/4 cup soft butter
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon

Steps:

  • Cream butter; add sugar and beat until light.
  • Add egg and beat well.
  • Add sifted dry ingredients alternately with milk, beating until smooth.
  • Fold in berries.
  • Pour into greased pan (9x9x2).
  • To make the crumb topping, blend all the ingredients for it together.
  • Sprinkle with Crumb topping.
  • Bake in a preheated moderate oven (375 F) for about 35 minutes.

Nutrition Facts : Calories 528.2, Fat 17.5, SaturatedFat 10.5, Cholesterol 74.5, Sodium 473.6, Carbohydrate 87.5, Fiber 2.6, Sugar 46.7, Protein 7.3

CLASSIC BLUEBERRY BUCKLE



Classic Blueberry Buckle image

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

1/4 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk
2 cups fresh blueberries
TOPPING:
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cubed
Whipped cream, optional

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.

BLUEBERRY CRUMB BUCKLE



Blueberry Crumb Buckle image

This is my version of a bakery style blueberry buckle. I especially like this recipe because it has walnuts in the crumb topping on a moist cake which is perfect for breakfast or brunch.

Provided by Vseward Chef-V

Categories     Breads

Time 1h

Yield 9 serving(s)

Number Of Ingredients 16

1/2 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 cup butter, cut into small pieces
1/3 cup chopped walnuts
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2/3 cup buttermilk
2 cups blueberries, divided

Steps:

  • Preheat oven to 375°F Coat a 9-inch square baking pan with cooking spray.
  • To prepare crumb topping, place flour, brown sugar, sugar and cinnamon in a food processor; pulse to combine. Add butter and process until crumbly. Add walnuts and pulse 3 times or until evenly distributed.
  • To prepare the cake, sift flour, baking powder, baking soda and salt. Combine butter, sugar, egg and vanilla in a mixing bowl and beat until evenly blended. Turn to low speed; add flour mixture alternately with buttermilk and beat until blended.
  • Stir in 1 cup berries. Turn into pan and spread evenly. Scatter remaining 1 cup berries over top and sprinkle with crumb topping. Bake 45 minutes or until nicely browned and edges of cake begin to pull away from sides of pan. Cool on wire rack.

Nutrition Facts : Calories 392.8, Fat 15.8, SaturatedFat 8.1, Cholesterol 53, Sodium 264.7, Carbohydrate 59.7, Fiber 1.8, Sugar 38.1, Protein 5

BLUEBERRY BUCKLE



Blueberry Buckle image

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

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

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



Grandma's Blueberry Buckle image

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

1 ½ cups white sugar
½ cup butter, softened
2 large eggs
4 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 cup milk
4 cups fresh blueberries
1 ⅓ cups white sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
⅔ cup cold butter, cut into cubes

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

GLAZED BLUEBERRY BUCKLE



Glazed Blueberry Buckle image

This delicious blueberry dessert can be served as a dessert with a meal or a breakfast dish. It's wonderful!

Provided by DJB2792

Categories     Breakfast

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups 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 blueberries, thawed and drained
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup softened butter
1/2 cup confectioners' sugar
1/4 teaspoon vanilla
1 1/2 teaspoons hot water

Steps:

  • Blend flour, sugar, baking powder, shortening, salt, milk and eggs.
  • Beat for 30 seconds.
  • Stir in blueberries.
  • Sprinkle with topping.
  • Bake 50 minutes at 375 degrees.
  • Drizzle immediately with glaze.

Nutrition Facts : Calories 582, Fat 18.8, SaturatedFat 8, Cholesterol 55.6, Sodium 538.4, Carbohydrate 98, Fiber 2.6, Sugar 56.5, Protein 7.5

YANKEE BLUEBERRY BUCKLE



Yankee Blueberry Buckle image

This delicious old fashioned dessert will have them scrambling for more. Rich blueberry flavour in a moist batter, topped with a crisp, cinnamon sugar crumbly topping.....served with vanilla ice cream or a pouring of hot custard, you just can't get any better than this...

Provided by MarieRynr

Categories     Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

3/4 cup caster sugar
1/4 cup butter
2 large eggs
1/2 cup milk
1 1/2 cups plain flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon clove
2 cups frozen blueberries or 2 cups fresh blueberries, if you can get them
1/2 cup brown sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter

Steps:

  • Pre-heat the oven to 180*C/375*F.
  • Grease a 9 inch square pan.
  • Cream together the sugar and butter until light and fluffy.
  • Beat in the eggs and milk.
  • Sift together the flour, baking powder, salt, nutmeg and cloves.
  • Stir into the creamed mixture.
  • Carefully fold in the blueberries.
  • Spread the batter in the prepared pan.
  • Rub the topping ingredients together until crumbly and sprinkle over top.
  • Bake in the preheated oven for about 45 minutes or until the top springs back when lightly touched.
  • Serve warm, cut into squares with some ice cream, custard or pouring cream.

Nutrition Facts : Calories 814.1, Fat 27.5, SaturatedFat 16.2, Cholesterol 171, Sodium 699.1, Carbohydrate 135.8, Fiber 4.3, Sugar 87.1, Protein 10.8

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

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

LEMON BLUEBERRY BUCKLE



Lemon Blueberry Buckle image

This recipe showed up in the Food Section of the 27 May 2009, Los Angeles Times -- The original recipe was from the Rustic Fruit Desserts cookbook..

Provided by Sydney Mike

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 19

1/2 cup all-purpose flour
1/3 cup granulated sugar
1/8 teaspoon salt
1 lemon, zest of, minced
1/4 cup unsalted butter, cubed, room temperature
1 1/2 cups all-purpose flour
2 tablespoons all-purpose flour (Yes, again!)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg, freshly grated
6 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
1 lemon, zest of, minced
2 eggs
1/2 cup buttermilk
2 cups blueberries, divided (fresh or frozen)
1/3 cup granulated sugar
6 tablespoons fresh lemon juice

Steps:

  • FOR THE CRUMB TOPPING: In a medium bowl, whisk together flour, sugar, salt & lemon zest.
  • Add butter, using a fork or your fingers to cut in the butter until it is reduced to pea-size, then loosely cover the bowl & place it in the freezer while mixing the cake batter.
  • Preheat oven to 350 degrees F & lightly grease a 9-inch square baking pan.
  • FOR THE CAKE: In a medium bowl, whisk together flour, baking powder, baking soda, salt & nutmeg.
  • In a large mixing bowl & with a hand mixer, cream together the butter, 3/4 cup sugar & lemon zest for 3-5 minutes or until light & fluffy.
  • Add eggs, one at a time, scraping down the sides of the bowl after each addition.
  • Stir flour mixture into this butter mixture, about 1/3 at a time, alternating with the buttermilk, until both flour mixture & buttermilk are evenly incorporated into the batter.
  • Gently fold just 1 cup of the blueberries INTO the batter, then spread the batter into the prepared pan before distributing the remaining blueberries evenly over the top of the batter.
  • Remove the crumb topping from the freezer & sprinkle it over the berries.
  • Bake the cake 45-50 minutes or until it is lightly golden & firm on top & a toothpick inserted in the center comes out clean ~ Be sure to rotate it after the first 25 minutes for more even baking!
  • FOR THE LEMON SYRUP: While the cake is baking, in a small saucepan, combine 1/3 cup of sugar & the lemon juice, whisking together until well blended. Heat the pan over medium-low heat & cook, stirring occasionally, for 6-8 minutes, or until the liquid thickens a bit.
  • Remove from heat & set aside to cool slightly.
  • When the cake has finished baking, drizzle the warm glaze over the hot cake, then cool to room temperature.
  • Any leftovers can be covered in plastic wrap & kept at room temperature for up to 3 days.

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