BLUEBERRY BUCKLE WITH LEMON SAUCE
This recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. -Maureen Carr, Carman, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings (1 cup sauce).
Number Of Ingredients 20
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg, milk and butter; add to dry ingredients just until moistened. Spread into a greased 8-in. square baking dish. Top with blueberries., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberries. , Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch and lemon zest; gradually stir in water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and lemon juice. Serve warm with buckle.
Nutrition Facts : Calories 402 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 285mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
GRANDMA'S BLUEBERRY BUCKLE
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
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
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
LEMON BLUEBERRY BUCKLE
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
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.
BLUEBERRY CHEESE BUCKLE (WALT DISNEY WORLD)
My daughter and I had the most magical lunch in Cinderella's Castle at Walt Disney World with my daughter's aunt and cousin. The dessert that was served was simply amazing. I'm sure the atmosphere had something to do with it, but it was delicious. I found the recipe on a couple different Disney sites and after adding and changing a few things, this is my take on it. Even my husband, who is a pure chocoholic, loves it. Hope you try it!
Provided by carolinajen4
Categories Dessert
Time 33m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375. Grease muffin tins or use muffin cups.
- In medium bowl add melted butter. Whisk in milk, eggs and vanilla.
- In another bowl, mix all dry ingredients together, then add milk mixture and stir until combined. Do not overmix. Gently fold in blueberries. Divide batter among muffin pans.
- Fold lemon rind and lemon juice to the whipped cream cheese. Insert 1 teaspoons of cream cheese mixture into the center of each muffin.
- For topping, rub together all ingredients until crumbly. Sprinkle over each muffin.
- Bake for 18-20 minutes, or until toothpick comes out clean. Cool in muffin pan for 10-15 minutes then remove from pan. Serve warm with lemon sorbet.
Nutrition Facts : Calories 293.7, Fat 14.8, SaturatedFat 9, Cholesterol 72.5, Sodium 158.6, Carbohydrate 36.6, Fiber 1.2, Sugar 19.1, Protein 4.4
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