Down East Blueberry Buckle Recipes

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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

DOWN EAST BLUEBERRY BUCKLE



Down East Blueberry Buckle image

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

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

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



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

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h40m

Yield 6 servings

Number Of Ingredients 17

Butter or nonstick spray, for pan
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
Pinch salt
4 tablespoons unsalted butter, cut into small cubes
1/2 cup chopped pecans
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick butter, at room temperature
3/4 cup granulated sugar
2 large eggs, at room temperature
3/4 cup buttermilk, well shaken
1 1/2 teaspoons vanilla extract
2 cups fresh blueberries (thawed, if frozen)

Steps:

  • Heat the oven to 350 degrees F. Coat an 8 by 8-inch baking pan with butter or nonstick spray.
  • Topping: Mix the flour, brown sugar, cinnamon, allspice and salt in large bowl. Blend the butter into the mixture until it forms pea-size lumps. Stir in the pecans.
  • Cakes:
  • In a medium-sized bowl, whisk together the flour, baking powder, and salt.
  • In another bowl, add the butter and sugar and beat with a hand mixer until the mixture is light and fluffy, about 3 to 4 minutes. Add the eggs, 1 at a time. Stir in the buttermilk and the vanilla. Slowly add the dry ingredients and stir until completely incorporated. Fold in the berries with a rubber spatula, then add the batter to the baking pan. Sprinkle the streusel topping over the batter. Bake for 45 to 50 minutes. Remove from oven and let cool for before serving.

ALTON BROWN'S BLUEBERRY BUCKLE (GOOD EATS)



Alton Brown's Blueberry Buckle (Good Eats) image

Make and share this Alton Brown's Blueberry Buckle (Good Eats) recipe from Food.com.

Provided by Snoozlepip

Categories     Breads

Time 1h25m

Yield 1 Coffee Cake, 16 serving(s)

Number Of Ingredients 13

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 blueberries, approximately 3 cups (whole berries)
3 1/4 ounces sugar, approximately 1/2 cup
1 1/4 ounces cake flour, approximately 1/3 cup
1/2 teaspoon ground nutmeg, fresh is best
2 ounces unsalted butter, chilled and cubed

Steps:

  • Preheat oven to 375 degrees F.
  • FOR THE CAKE: 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 (or your fingers) 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.

Nutrition Facts : Calories 204.4, Fat 6.6, SaturatedFat 3.9, Cholesterol 27.6, Sodium 104.7, Carbohydrate 34.6, Fiber 1, Sugar 18.2, Protein 2.5

BLUEBERRY BUCKLE II



Blueberry Buckle II image

Blueberry Buckle is an old fashioned, easy to prepare, like grandma used to make recipe. Black raspberries may be used in place of blueberries.

Provided by SACKMAN

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h

Yield 18

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 375 degrees F (190 degrees C); lightly grease and flour a 9x13 inch baking dish.
  • In a large bowl, cream together 1/4 cup butter and 3/4 cup sugar. Beat in egg. Beat in milk. Combine 2 cups flour, baking powder, and salt, and stir into butter mixture. Finally, fold in blueberries and spread mixture into prepared baking dish.
  • In a small bowl combine 1/4 cup butter, 1/2 cup sugar, cinnamon and 1/3 cup flour. Mix together until mixture resembles coarse crumbs, then sprinkle over blueberry mixture.
  • Bake 45 to 50 minutes, until topping is golden.

Nutrition Facts : Calories 174.9 calories, Carbohydrate 29.1 g, Cholesterol 24.4 mg, Fat 5.7 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 3.4 g, Sodium 356 mg, Sugar 15.9 g

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Top Asked Questions

How to make blueberry buckle?
How to Make Blueberry Buckle 1 Preheat the oven to 350º Fahrenheit. Spray an 8×8″ baking pan with cooking spray. 2 In a large bowl, cream the butter and sugar together using a hand mixer, scraping the sides of the bowls as needed. 3 Add the egg and beat well. 4 In a small bowl, whisk together the flour, baking powder, and salt. More ...
How to make blueberry buckets with blueberries?
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. The delicious crumble topping adds texture and flavor to this blueberry buckle!
What does blueberry buckle cake taste like?
This blueberry buckle is fast, easy and LOADED with juicy blueberries. The cake is ultra-tender and moist with just a hint of lemon that lets the blueberries shine. The streusel topping is thick, crisp, and gives a sweet, caramelized crunch to the top of the cake.
What is the best way to make buckle cookies?
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.

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