Sue Bs Blueberry Buckle Recipes

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BLUEBERRY BUCKLE



Blueberry Buckle image

I make this at least twice when blueberries are in season. Makes a great coffeecake or dessert.

Provided by JBS BOX

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Yield 10

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 319.5 calories, Carbohydrate 52.4 g, Cholesterol 31.8 mg, Fat 10.8 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 4.6 g, Sodium 259.4 mg, Sugar 28.6 g

SUE B'S BLUEBERRY BUCKLE



Sue B's Blueberry Buckle image

My aunt has been making this for years and finally gave my mom and I the recipe...it is always requested for parties, potlucks, birthdays and just because. It's really easy too!

Provided by chiclet

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

3/4 cup sugar
1/4 cup butter or 1/4 cup margarine
1 large egg
1 cup milk
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups blueberries
2/3 cup sugar
2/3 cup flour
2 teaspoons cinnamon
1/4 cup butter, melted

Steps:

  • Preheat oven to 375°.
  • Grease and flour an 8-inch square pan.
  • Mix together first 7 ingredients.
  • Gently stir in blueberries.
  • Place in prepared pan.
  • To make topping, mix last 4 ingredients together and sprinkle over cake mixture.
  • Bake in preheated oven for 45-50 minutes.
  • Serve warm or cooled.

BLUEBERRY BUCKLE WITH STREUSSEL TOPPING



Blueberry Buckle with Streussel Topping image

This recipe has been passed around among the women of my church for years. Everyone loves the abundance of blueberries and the streusel topping.-Anna Higbee, Absecon, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 15

1/4 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
2-1/2 cups fresh or frozen blueberries
TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed

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.

Nutrition Facts :

BLUEBERRY BUCKLE (VEGAN)



Blueberry Buckle (Vegan) image

Haven't tried this yet, but I love blueberry buckles and this vegan version sounds delicious. Recipe suggestion is to serve with soy ice cream, if desired. Cooking time does not include allowing the baked buckle to cool before unmolding and serving, so allow some extra time. From VT July/August 2006

Provided by Annisette

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 14

3/4 cup whole wheat pastry flour (or spelt flour)
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
4 -6 tablespoons canola oil
1 cup whole wheat pastry flour (or spelt flour)
1 cup all-purpose flour
2 teaspoons baking powder
3/4 cup maple syrup
1/3 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon salt
4 cups fresh blueberries

Steps:

  • Preheat oven to 350°F.
  • Grease 9 inch springform pan and wrap bottom with foil.
  • For Streusel: In bowl, combine flour, sugar, cinnamon, baking powder, and salt. Stir in oil 1 tablespoon at a time until the mixture looks crumbly. Set aside for later.
  • For Cake: Sift flours and baking powder into a bowl.
  • In a second bowl, whisk together syrup, oil, vanilla, and salt.
  • Stir syrup mixture into flour mixture. Fold in the blueberries.
  • Spread batter in prepared pan. Sprinkle streusel over the top.
  • Bake for 1 hour and 10 minutes, or until toothpick inserted in center comes out clean.
  • Cool 30 minutes on wire rack.
  • Allow to cool 15 more minutes, unmold, and serve.

Nutrition Facts : Calories 296.5, Fat 11.3, SaturatedFat 0.9, Sodium 224.5, Carbohydrate 47.2, Fiber 3.7, Sugar 22.5, Protein 3.8

CLASSIC BLUEBERRY BUCKLE



Classic Blueberry Buckle image

This blueberry buckle recipe came from my grandmother. As children, my sister and I remember going to Pennsylvania for blueberry picking. Mother taught us to pick only perfect berries, and those gems went into this wonderful recipe. -Carol Dolan, Mount Laurel, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 390 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 282mg sodium, Carbohydrate 64g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

CHEF JOHN'S BLACKBERRY BUCKLE



Chef John's Blackberry Buckle image

This type of rustic dessert is called a buckle because the fruit sinks into the buttery batter as it bakes and 'buckles' the surface with its juicy weight. I was going to tell you to use any berry you want, but I changed my mind. This really needs to be done with blackberries. I added a handful of almond meal, since I had it around, and I think almonds and blackberries have a thing for one another.

Provided by Chef John

Categories     Desserts     Cobbler Recipes     Blackberry Cobbler Recipes

Time 1h50m

Yield 8

Number Of Ingredients 12

3 cups fresh blackberries
2 tablespoons white sugar
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¾ cup white sugar
½ cup almond meal
2 teaspoons baking powder
¼ teaspoon salt
1 pinch ground cinnamon
1 cup milk
7 tablespoons butter, divided
3 tablespoons sliced almonds, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir blackberries, 2 tablespoons sugar, and vanilla extract together in a bowl; let rest, 15 to 20 minutes.
  • Whisk flour, 3/4 cup sugar, almond meal, baking powder, salt, and cinnamon together in a bowl. Stir milk into flour mixture until batter is just combined.
  • Melt 6 tablespoons butter in a skillet over medium-high heat; pour into the bottom of a 8x12-inch baking dish. Pour batter over melted butter into the baking dish, using a spatula to gently distribute batter without mixing it into the butter, leaving a 1-inch butter border around the sides of the dish.
  • Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top.
  • Bake buckle in the preheated oven until crisped and browned around the edges, about 1 hour.
  • Melt remaining butter in a small skillet over medium-high heat. Cook and stir almonds in hot butter until golden brown and toasted, 2 to 3 minutes. Sprinkle toasted almonds over blackberry buckle and cool buckle to room temperature.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 45.8 g, Cholesterol 29.2 mg, Fat 15.8 g, Fiber 4.3 g, Protein 5.8 g, SaturatedFat 7.1 g, Sodium 282.1 mg, Sugar 26.2 g

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