Streusel Blueberry Buckle Recipes

BLUEBERRY BUCKLE WITH CINNAMON STREUSEL

Steps:

• Whisk together the flour, brown sugar, cinnamon, and salt in a medium-sized bowl.
• Mix in the butter with a sturdy spatula or spoon until completely combined and a soft, thick crumble forms. Set aside.
• Preheat the oven to 350°F. Grease an 8-by-8-inch pan with cooking spray and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on high speed until light and fluffy, about five to seven minutes.
• As the butter and sugar are creaming, whisk together the flour, baking powder, and salt in a separate medium-sized bowl.
• Whisk together the whole milk and buttermilk in a separate small bowl.
• Whip the egg whites with a whisk in a separate medium-sized bowl until very soft peaks form.
• Add the flour mixture and milk alternately to the butter-sugar mixture at low speed until combined, starting and ending with the flour. Mix until a smooth and thick batter forms, about one minute. Don't overbeat.
• Remove the bowl from the stand mixer and fold in the beaten egg whites with a spatula. Continue folding until no streaks of beaten egg whites remain.
• Fold in the blueberries until evenly distributed in the batter.
• Spread the batter into the prepared pan. Evenly crumble the reserved streusel on top of the batter.
• Bake for 50-55 minutes, until the cake is an even golden-brown color on the surface and a toothpick inserted into the center comes out clean.
• Allow to cool slightly to serve warm, or allow to cool completely in the pan to serve at room temperature.

BLUEBERRY BUCKLE RECIPE

Steps:

• Preheat oven to 375° F. Grease 9x13 inch baking pan or line aluminum foil sprayed with cooking spray.
• In large bowl, beat butter and sugar with mixer until light and fluffy. Beat in egg and vanilla.
• In medium bowl stir together flour, baking powder and salt.
• Slowly add to butter mixture alternately with milk, beating well after each addition.
• Gently fold in blueberries. Pour into greased baking pan.
• In small bowl, combine the sugar flour and cinnamon. Cut in butter with fork or pastry blender until crumbly
• Sprinkle over top of batter. .
• Bake for approximately 1 hour or until a toothpick inserted in the center comes out clean.
• Cool on a wire rack.
• Serve slightly warm or at room temperature.

BLUEBERRY BUCKLE

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 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.

BLUEBERRY BUCKLE WITH STREUSSEL TOPPING

Steps:

• In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine 2 cups of flour, baking powder and salt; add to creamed mixture alternately with buttermilk. Mix well. Toss berries in remaining flour; fold into batter (discard any flour that doesn't stick to berries). Spread batter in a greased 9-in. square baking pan. For topping, combine flour, sugars and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

STREUSEL-TOPPED BLUEBERRY WAFFLE CASSEROLE

Steps:

• In a small bowl, beat cream cheese and brown sugar until blended. Place half of the waffle pieces in a greased 13x9-in. baking dish. Drop cream cheese mixture by tablespoonfuls over waffles. Layer with blueberries and remaining waffles., In a large bowl, whisk eggs, milk, melted butter, vanilla and cinnamon until blended; pour over waffles. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. In a small bowl, mix brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in pecans; sprinkle over top. Bake, uncovered, 40-45 minutes or until set and top is golden. Let stand 10 minutes before serving.