Blueberry Buckle Cake Recipes

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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 BUCKLE



Blueberry Buckle image

Provided by Julie Clark

Categories     Dessert

Number Of Ingredients 12

¼ cup salted butter ((at room temperature))
¾ cup sugar
1 large egg
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup 2% milk
2 cups fresh blueberries
¼ cup salted butter ((at room temperature))
½ cup sugar
⅓ cup all-purpose flour
½ teaspoon cinnamon

Steps:

  • Preheat the oven to 350º Fahrenheit. Spray an 8x8 baking pan with cooking spray.
  • In a large bowl, cream the butter and sugar together using a hand mixer, scraping the sides of the bowls as needed.
  • Add the egg and beat well.
  • In a small bowl, whisk together the flour, baking powder and salt.
  • Add the flour mixture alternately with the milk, mixing between each addition.
  • Fold in the blueberries.
  • Spread the batter in the prepared pan.
  • In a small bowl, use a fork to mix together the butter, sugar, flour and cinnamon until it resembles coarse crumbs.
  • Sprinkle the crumbs over the cake batter.
  • Bake for 33-35 minutes or until the cake tests done.

BLUEBERRY BUCKLE



Blueberry Buckle image

This blueberry buckle is a sweet, coffee cake loaded with fresh blueberries and topped with a layer of crumbly streusel.

Categories     Easter     Mother's Day     spring     Summer     baking     dessert     fruit

Time 55m

Yield 10-12 servings

Number Of Ingredients 17

1/2 c. unsalted butter, melted
1/3 c. firmly packed light brown sugar
1/4 c. granulated sugar
1 tsp. ground cinnamon or cardamom
1 1/4 c. all-purpose flour
Pinch of salt
2 1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. granulated sugar
6 tbsp. unsalted butter, softened
2 large eggs
1/2 c. whole milk
2 tsp. lemon zest
2 tsp. vanilla extract
3 c. fresh blueberries, divided
Nonstick cooking spray

Steps:

  • Preheat the oven to 375°.
  • For the streusel: Stir together the melted butter, brown sugar, granulated sugar, and cinnamon in a medium bowl. Add the flour and salt, stirring until combined. Set aside while making the cake.
  • For the buckle: Stir together the flour, baking powder, and salt in a medium bowl. Beat the butter and sugar at medium speed using a handheld mixer or stand mixer until creamy in a large bowl. Add eggs, one at a time, beating until just combined after each addition. Gradually add the flour mixture to the butter mixture, alternating with milk, beating until just combined after each addition. Stir in the lemon zest and vanilla, then gently fold in 2 cups of the blueberries.
  • Spray a 9-by-9-inch baking dish with nonstick cooking spray. Spread the batter evenly in the prepared pan; sprinkle the top of the batter with the remaining 1 cup blueberries. Using your fingers, crumble the streusel mixture and sprinkle it evenly over the berries and batter.
  • Bake until a tester comes out clean, 40 to 45 minutes. Let cool 20 minutes before slicing.

BLUEBERRY BUCKLE



Blueberry Buckle image

Provided by Alton Brown

Categories     dessert

Time 1h10m

Yield 1 (9-inch) cake

Number Of Ingredients 14

Nonstick cooking spray
9 ounces cake flour, approximately 2 cups
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
2 ounces unsalted butter, room temperature
5 1/4 ounces sugar, approximately 3/4 cup
1 large egg
1/2 cup whole milk
15 ounces fresh whole blueberries, approximately 3 cups
3 1/2 ounces sugar, approximately 1/2 cup
1 1/2 ounces cake flour, approximately 1/3 cup
1/2 teaspoon freshly ground nutmeg
2 ounces unsalted butter, chilled and cubed

Steps:

  • For the cake: Preheat the oven to 375 degrees F.
  • Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
  • In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
  • In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
  • For the topping: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.

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

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

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 :

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.

BLUEBERRY BUCKLE



Blueberry Buckle image

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

4 tablespoons unsalted butter, room temperature, plus more for pans
1 1/2 cups all-purpose flour, plus more for pan
1/4 cup packed light-brown sugar
1/4 teaspoon kosher salt
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup milk
5 cups wild or cultivated blueberries

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.

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

OLD-FASHIONED BLUEBERRY BUCKLE (COFFEE CAKE)



Old-Fashioned Blueberry Buckle (Coffee Cake) image

A delicious Old-Fashioned Blueberry Buckle with a touch of cardamom and lemon! Best eaten while still warm, with a cuppa (cup of coffee or tea) or glass of milk, and topped with a scoop of vanilla ice cream or a dollop of fresh whipped cream, as desired. Good for breakfast or as dessert.

Provided by BecR2400

Categories     Breads

Time 1h

Yield 1 9-inch cake

Number Of Ingredients 15

1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 teaspoon finely grated lemon zest
3/4 cup granulated sugar
1/4 cup butter
1 large egg
1 teaspoon vanilla
1/2 cup milk
3 cups blueberries, well drained (fresh or frozen)

Steps:

  • Preheat oven to 375dF. Generously grease and flour a 9-inch round or square cake pan.
  • Make Topping:.
  • Combine brown sugar, flour and cinnamon in a small bowl; use your fingers to rub in the butter until crumbly. Set aside.
  • Make Batter:.
  • Use a wire whisk to blend the flour, baking powder, salt and cardamom together in a medium sized mixing bowl; whisk in the lemon zest. In a large bowl cream together the sugar, butter, egg and vanilla; stir in the milk. Gradually add the flour mixture to the creamed mixture, stirring just until blended. Gently fold in the blueberries.
  • Pour the batter into prepared pan; sprinkle evenly with the topping.
  • Bake in preheated oven for 40 to 45 minutes or until a cake tester or knife comes out clean.
  • Let the buckle cool for 10 minutes, then carefully loosen sides with a knife or spatula before turning out onto a serving dish.
  • Serve warm with a cuppa coffee or tea (or glass of milk), topped with ice cream or whipped cream, as desired.

Nutrition Facts : Calories 3376.5, Fat 105.9, SaturatedFat 63.3, Cholesterol 447.1, Sodium 2873.9, Carbohydrate 571.6, Fiber 20.3, Sugar 302.4, Protein 47.1

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From thegraciouswife.com


OLD-FASHIONED BLUEBERRY BUCKLE RECIPE | ALTON BROWN
Heat the oven to 375ºF. Spray a 9-inch square glass baking dish with nonstick cooking spray and set aside. Whisk the flour, baking powder, salt and ginger together in a medium bowl and set aside. In a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute.
From altonbrown.com


HOMEMADE BLUEBERRY BUCKLE (+VIDEO) - THE COUNTRY COOK
2020-04-18 Preheat oven to 375f . Spray a 9-inch square baking dish with nonstick cooking spray. In a medium bowl, combine flour, baking powder and salt with a fork until combined. In the bowl of a stand mixer (or using a handheld electric mixer in a separate bowl) beat together oil, egg, sugar and vanilla extract.
From thecountrycook.net


BLUEBERRY BUCKLE RECIPE - SIMPLY RECIPES
2015-07-23 Set aside. Whisk together the 2 cups of flour, the baking powder and the salt in a medium bowl. Using a stand mixer (or by hand with a wooden spoon) beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 ...
From simplyrecipes.com


BEST BLUEBERRY RECIPES (13+ AMAZINGLY TASTY FOODS TO MAKE TO EAT!)
2022-06-12 Blueberries are very common in the United States and are in many recipes, especially desserts and sweet breakfast dishes. Some people even like to eat them straight out of the container as a snack. 1. Cherry Blueberry Dump Cake. 2. Blueberry Muffin Bread. 3. Blueberry Tart. 4.
From ja.bakeitwithlove.com


BLUEBERRY BUCKLE CAKE RECIPE - TWO PEAS & THEIR POD
2011-05-09 In the bowl of a stand mixer, cream together the sugar and butter. Add the egg and vanilla, mix until smooth. Alternately add the buttermilk and the flour mixture to the creamed mixture, ending with flour. Stir only enough to blend. Gently fold in the blueberries.
From twopeasandtheirpod.com


BLUEBERRY BUCKLE | COMMAND COOKING
Directions. Step 1. Preheat the oven to 350 degrees F. Step 2. Grease an 8x8-inch pan. Step 3. In a large bowl, cream 3/4 cup white sugar, 1/4 cup butter, 1 egg, and the lemon zest together until fluffy. Step 4. In a separate bowl, combine 1 1/2 cups flour with the baking powder and salt.
From commandcooking.com


BLUEBERRY BUCKLE RECIPE - BROOKLYN FARM GIRL
2019-07-19 Preheat oven to 375 degrees. In a large bowl cream butter and sugar together with hand mixer. Add in your egg and beat. Add flour, baking powder, salt and continue to mix. Add vanilla and milk and mix one more time. Add in blueberries and mix around with a spoon so blueberries are equally distributed.
From brooklynfarmgirl.com


BEST BLUEBERRY RECIPES (13+ AMAZINGLY TASTY FOODS TO MAKE TO EAT!)
Blueberries are very common in the United States and are in many recipes, especially desserts and sweet breakfast dishes. Some people even like to eat them straight out of the container as a snack. Ir para: The Best Blueberry Recipes. 1. Cherry Blueberry Dump Cake. 2. Blueberry Muffin Bread. 3.
From pt.bakeitwithlove.com


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