Nanettes Blueberry Buckle Recipes

BLUEBERRY BUCKLE

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.

CLASSIC BLUEBERRY BUCKLE

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.

BLUEBERRY BUCKLE

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.

INDIVIDUAL BLUEBERRY BUCKLES

Steps:

• Preheat the oven to 375 degrees F.
• Lightly butter the insides of six 1-cup ramekins, and coat the bottom and sides with granulated sugar (pour out an excess sugar). Put on a rimmed baking sheet. Toss the blueberries with 1/4 cup granulated sugar in a medium bowl and set aside.
• Whisk the flour, cornmeal, granulated sugar, baking powder and salt in a medium bowl. Rub the butter and zest into the flour mixture with your fingers until the mixture is powdery. Stir in the milk with a rubber spatula until moist. Divide the batter among the prepared ramekins and top each with some of the blueberries.
• Bake until the buckles puff and brown, 25 to 30 minutes. Cool for at least 20 minutes. Serve warm or at room temperature dusted with confectioners? sugar and topped with ice cream if using,

BLUEBERRY BUCKLE

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.

MARITIME BLUEBERRY BUCKLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish. Whisk 1 cup flour, the baking powder, and salt together in a mixing bowl.
• Beat the shortening and 1/2 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan, then sprinkle evenly with blueberries. Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter in a bowl with a fork until crumbly and evenly mixed. Sprinkle evenly over the blueberries.
• Bake in the preheated oven until a toothpick inserted into the buckle comes out clean, about 35 minutes. Allow to cool before serving warm.

BLUEBERRY-NECTARINE BUCKLE

Steps:

• Topping: In a small bowl, blend together all ingredients until the mixture resembles coarse meal. Chill the topping while making the batter.
• Batter: In a large bowl with an electric mixer, cream the butter and sugar together, beat in the vanilla.
• In a small bowl, stir together baking powder, flour and salt.
• Alternately beat the flour mixture and eggs into the butter mixture. Add an egg each time beating well after each addition.
• Fold in the blueberries and nectarines.
• Preheat oven to 350 degrees. Spread the batter in a well-greased 9x13 inch baking pan. Sprinkle the topping evenly over it.
• Bake at 350 degrees for 45-50 min or until knife inserted comes out clean and topping is crisp and golden.

BLUEBERRY AND NECTARINE BUCKLE

Steps:

• Make the topping: In a small bowl blend together the butter, the sugar, the flour, the cinnamon, and the nutmeg until the mixture resembles coarse meal and chill the topping while making the batter.
• Make the batter: In a small bowl with an electric mixer cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the nectarines.
• Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream.

BERRY NECTARINE BUCKLE

Steps:

• For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside., In a large bowl, cream the butter and 3/4 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Set aside 3/4 cup batter. Fold blueberries into remaining batter., Spoon into a 13x9-in. baking dish coated with cooking spray. Arrange nectarines on top; sprinkle with remaining sugar. Drop reserved batter by teaspoonfuls over nectarines. Sprinkle with raspberries, blackberries and reserved topping., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.