GLUTEN FREE BLUEBERRY BUCKLE CAKE
This classic "Buckle" cake is a cross between a coffee cake and your favorite dessert cake. The streusel topping sinks in along with the berries and permeates the entire cake, making it yummy, through and through!
Provided by Jules Shepard
Categories Desserts
Time 1h15m
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F. Spray a 9 by 9-inch baking dish or round springform pan (as pictured) with oil and set aside. In a medium mixing bowl whisk together the gfJules flour, baking powder, salt, ground cinnamon and lemon zest. Set aside. Beat together the butter and sugar in a large mixing bowl on medium speed until light and fluffy, approximately 2-3 minutes. Mix in the egg and vanilla extract. Add half the flour mixture and beat on low speed just until incorporated and then add half of the milk and beat until incorporated. Repeat, alternating flour and milk until fully incorporated. Rinse blueberries and toss in a bowl with a small amount of gfJules Flour until coated. Gently fold the blueberries into the batter, then pour into the prepared baking pan. Set aside while you make the topping. In a small bowl whisk together the sugar, gfJules Flour, spices and baking powder. Add the cold butter and cut into the dry ingredients using a fork or pastry cutter to combine. It will make a crumbly mixture that is not uniform. Sprinkle the mixture across the top of the cake batter. Bake on the middle rack of the oven for 45-55 minutes (depending on the pan) or until golden in color, them middle isn't sunken in and a toothpick inserted into the center comes out with some crumbs attached, not wet. Cool for at least 10 minutes before serving.
Nutrition Facts : Calories 260 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 253 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
GRAIN-FREE BLUEBERRY BUCKLE
Soft, fluffy, and perfectly sweet blueberry buckle embedded with soft chunks of blueberry. A sweet and easy dessert in time for blueberry season.
Provided by Taavi Moore
Categories Dessert
Time 50m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees. Line an 8x8 baking pan with parchment paper. Combine flaxseed meal and water in a small bowl. Set aside for 5 minutes.
- In a large mixing bowl, whisk together flax eggs, melted coconut oil, sugar, and lemon zest. Add flours, baking powder, cinnamon, and salt. Use a wooden spoon or spatula to combine until thick. Slowly add in non-dairy milk until a wet batter forms. Carefully fold in blueberries. Pour and spread batter into the prepared baking dish.
- In a small mixing bowl, whisk together the topping ingredients until wet but crumbly. Crumble over the blueberry base. Bake for 35-40 minutes until top is golden brown. Allow to cool for 15 minutes before slicing.
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.
WHOLE-GRAIN BLUEBERRY BUCKLE
A buckle is an old-fashioned cake that has a crumble topping and fruit that makes the batter buckle, or sink, as it bakes. Or at least that's what all the recipes I've read say is supposed to happen. When I made the cake the blueberries didn't really cause it to buckle at all, they just formed a layer on top of the cake. This is now a favorite dessert. It's not traditional at all, as I use whole-wheat flour, and oats and quinoa flour in the topping.
Provided by Martha Rose Shulman
Categories brunch, dinner, dessert
Time 1h30m
Yield 1 8-inch cake, serving 9 to 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan and cover bottom with parchment. Butter parchment.
- Make the crumble topping. Place oats, quinoa flour, turbinado sugar, salt, and nutmeg in a food processor fitted with the steel blade and pulse several times to combine. Add cold butter and pulse until butter is evenly distributed in throughoutthroughout the grain mix. The mixture should have a crumbly consistency. Place in freezer while you make the ix up cake batter.
- Sift together flours, baking powder, baking soda and salt. In a standing mixer fitted with the paddle attachment, or in a bowl with electric beaters, cream butter, sugar, and lemon zest on medium speed for 3 to 5 minutes, until fluffy. Add eggs, one at a time, scraping down bowl between each addition.
- On low speed, add flour mixture in 3 batchesadditions, adding buttermilk or kefir between each addition. Scrape down bowl between each addition. Remove beaters and gently fold in half the blueberries.
- Scrape batter into prepared pan and spread evenly. Distribute remaining blueberries over the top. Sprinkle crumble topping over the blueberries.
- Bake 50 to 55 minutes, until golden and firm when pressed gently in the middle.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 4 grams, Carbohydrate 35 grams, Fat 12 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 210 milligrams, Sugar 18 grams, TransFat 0 grams
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GLUTEN-FREE BLUEBERRY BUCKLE RECIPE | KING ARTHUR BAKING
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- Preheat the oven to 375°F. Lightly grease an 8" square, 9" square, or 9" round cake pan; make sure your pan of choice is at least 2" deep.
- To make the streusel topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Work in the butter until the mixture becomes evenly crumbly. Set aside.
- To make the cake: In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt.
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- Line a pan with parchment with parchment hanging on the edges. Preheat the oven to 350 deg F (176 C). In a bowl, mix in the wet ingredients until the sugar is fully combined.
- In another bowl, whisk 1 1/2 cup flour, baking powder, baking soda and salt. (Add spices of choice if you like.
- Fold into the wet until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter. Pour into a parchment lined pan. Add blueberries on top and lightly fold some of the berries with the batter just on the top, not in the entire batter.
- In a bowl, add the dry streusel ingredient and mix well. Add the vegan butter and oil and mix it in with your fingers until well distributed and crumbly. Add a bit more oil if needed for fat crumb mixture. Spread over the cake batter.
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