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.
STRAWBERRY BUCKLE
I looked for this here but I could only find blueberry buckle. This is almost like a coffee cake. I got this out of an old fashioned cookbook from my Great Grandmother, and the description says; "Flummery, Fool, Grunt, Slump, and Buckle were variations of old English puddings made with fruit. They were also common in early America" I will post 3 of the five variations.
Provided by Bri22
Categories Breads
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, cream sugar and butter until light and fluffy.
- Blend in eggs and vanilla, then milk.
- In separate bowl sift together dry ingredients.
- Stir into wet mixture.
- Fold in strawberries.
- Spread in greased, floured, 9x9 inch baking pan.
- Topping:.
- Cream butter and sugar.
- Blend in flour and cinnamon.
- Sprinkle over batter.
- Dash with nutmeg.
- Bake in 375°F oven for 30-35 minutes.
- Serve warm with cream.
Nutrition Facts : Calories 312.9, Fat 10.5, SaturatedFat 6.3, Cholesterol 47.3, Sodium 272.5, Carbohydrate 51.1, Fiber 1.4, Sugar 27.1, Protein 4.3
BLUEBERRY BUCKLE
Provided by Food Network
Categories dessert
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F. Butter and flour a 9 by 13-inch baking pan.
- Cream the sugar and the butter in a mixer. Add the egg and mix well. Sift the dry ingredients and add them to the butter/sugar mixture, alternating with the milk. Fold in the blueberries and pour the batter into the pan.
- Topping: Combine all of the ingredients using a pastry blender or in an electric mixer with the paddle attachment. Sprinkle over the batter and bake for 35 to 45 minutes.
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
STRAWBERRY-RHUBARB BUCKLE
Provided by Geoffrey Zakarian
Categories dessert
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the crumble topping: Combine the granulated sugar, flour and cinnamon in a bowl and mix to combine. Add the butter and cut in with a fork or pastry cutter until the mixture is crumbly in texture. Set aside.
- For the strawberry-rhubarb buckle: Preheat the oven to 375 degrees F. Grease a 9-inch springform pan or round cake pan with butter.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and granulated and brown sugars. Mix on medium speed until well creamed, 2 to 3 minutes. Add the eggs one at a time and mix until fully incorporated. Add the lemon zest and vanilla extract. Continue to mix until well blended, about 1 minute.
- In a medium bowl, combine the flour, baking powder, salt and nutmeg and whisk to blend. Turn the mixer to low and slowly add the dry ingredients to the egg mixture and mix until well blended, about 1 minute. Fold the strawberries and Partially Poached Rhubarb into the batter with a rubber spatula.
- Spread the batter into the prepared pan. Top with the crumble topping. Bake until the crumble is golden brown and the cake is cooked through, 40 to 50 minutes. Allow the cake to cool to room temperature.
- Remove the cake from the pan and transfer to a serving plate. Slice and serve topped with whipped cream or vanilla ice cream, if desired.
- Combine the rhubarb, granulated sugar and 1 cup water in a saucepan. Bring to a boil, stirring until the sugar dissolves. Once it reaches a boil, remove from the heat and let cool in the pan with the juices, about 45 minutes.
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.
BLUEBERRY-STRAWBERRY CRISP
Serve ice cream with this blueberry and strawberry crisp for an irresistible dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- In medium bowl, toss blueberries, strawberries, 1/2 cup granulated sugar, 1/3 cup flour, the nutmeg, vanilla and salt. Spoon into baking dish.
- In separate medium bowl, mix 1/2 cup flour, the oats, 1/3 cup granulated sugar, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives though ingredients in opposite directions), until mixture looks like coarse meal. Sprinkle over berry mixture; spray topping with butter-flavor cooking spray.
- Bake 40 minutes or until topping filling is bubbly and is golden. Serve warm with ice cream.
Nutrition Facts : Calories 320, Carbohydrate 63 g, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 115 mg
OLD FASHIONED BLUEBERRY BUCKLE
I love the flavor of this old-fashioned fruity dessert.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a medium bowl, cream shortening and sugar. Beat in egg. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Pour into an ungreased 8-in. square baking pan. Arrange blueberries on top. , In another bowl, cream butter and sugar. Combine flour and cinnamon; add gradually to creamed mixture. Crumble over blueberries. , Bake at 350° for 45-50 minutes.
Nutrition Facts :
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
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- Lightly grease or spray a 13x9-inch baking pan. In a medium mixing bowl, whisk together the flour, milk, condensed milk, melted butter, salt, baking powder and vanilla until smooth. Pour the batter into the prepared pan. Scatter 2 cups of the diced strawberries evenly over the batter. Sprinkle the sugar over the batter and strawberries.
- Bake for 20 minutes, then quickly top with the remaining halved strawberries. Return the buckle to the oven and continue baking for another 15 to 20 minutes, for a total of 35 to 40 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
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