Blueberrry Buckle Cake Maries Huckle Buckle Recipes

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.

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.

Steps:

• Preheat oven to 375 degrees,
• Grease and flour an 8 inch sq. pan9 if you double it you can use a 9x13 pan
• Mix 1/2 C sugar and 1 egg and Crisco(or butter) together in a med-large bowl. I started using butter because I like it better but I went back to Crisco because the huckle Buckle comes out better, I think. Then mix in 1/2 -1 t vanilla, if using .It wasn't in original recipe but I do it. then add milk. Marie mixed all the ingredients together except Blueberries and that works also.
• Then mix in 1 c flour 1/3 t salt(or less, I use usually less then 1/2 of that) and 1 1/2 t baking powder.My BF's (George's) late Mom, Marie, put all these ingredients, in the same bowl at once, except Blueberries in at once.I use to, but do it this way now.
• Fold in 1 heaping(big) C blueberries. I put in a little more. One recipe I follow says to put 2 t of flour in with blue berries before you add them and shake.I have been doing it that way.If the flour is extra and doesn't stick I usually don't use that.
• Put batter in pan,make sure batter is even in the pan
• Mix topping, I usually use my hands until it is crumbly and put (sprinkle) it on top Try to get it on the whole cake without having really big pieces of topping, in areas.Marie use to melt the butter,I don't any more,just get it soft.
• Bake 375 for 30 min or until it comes out dry when you put a knife, tooth pick in. Lately I felt it was not cooked enough and left it in 45 min/50 min, or so.Look at it and see if bottom is browned and it looks done. For me it was not cooked all the way at 30 min. . Ovens differ.. If the knife/toothpick comes out wet, make sure the wetness is from cake batter not from the blueberries If you Double it you can use a 9x 13 but it needs to cook a bit longer since it's a thicker cake
• Let it cool, I put the pan on a cooling rack, or something like that. You can eat it room temperature or warm Enjoy

Steps:

• Preheat oven to 375(f) 190(c) fan oven.
• Spray a 9 inch sq glass baking dish with non-stick spray.
• In a mixing bowl combine Flour, Baking Powder, Salt and Ground Ginger.
• In a new mixing bowl beat butter and sugar until light and fluffy approx 2 minutes with an electric mixer.
• Add Egg and beat until well mixed. Add 1/3 of flour mix and beat on low speed then add 1/3 of milk and mix, repeat alternatively until all mixture and milk is combined.
• Stir in Blueberries and pour into prepared dish.
• For the Topping: Put the Sugar, flour, spice and butter into a new bowl and work in with your hands until the mix is a smooth crumble texture.
• Spinkle on the top of your cake mixture and bake for approx 35-45 minutes OR until golden brown and a fork comes out of the mixture cleanly.
• Serve hot or cold with cream or custard.

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan.
• In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.
• In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter.
• Bake in the preheated oven for 45 to 50 minutes.

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.