CLASSIC BLUEBERRY BUCKLE
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
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.
GRANDMA'S BLUEBERRY BUCKLE RECIPE - (3.9/5)
Provided by á-40782
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Combine eggs and milk. Cream in sugar and butter. Next add flour, baking powder and salt. Mix well and fold in blueberries. Grease and flour a 9x13 pan and put mixture in pan. Combine the 4 ingredients for the topping, mixing until crumbly. Sprinkle over blueberry mixture and bake for 40 minutes or until a toothpick comes out clean.
GREAT GRANDMA'S BLUEBERRY BUCKLE
This old recipe has been in our family for years and has been adjusted and updated many times I am sure. I know my Great Grandma cooked with a wood stove. It amazes me how those wonderful cooks back in the day got such good results with the recipes that called for a handful of this and an egg sized lump of that. Then the...
Provided by Kathie Carr
Categories Fruit Desserts
Time 45m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375 degrees. Grease an 8 inch square pan. Set aside. Cream together 1/2 cup white sugar, 1/4 cup brown sugar, 1/4 cup butter, 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.
- 2. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter. Bake at 375 degree for 25-30 minutes.
MOIST BLUEBERRY BUCKLE
I used to buy baskets of delicious blueberries from a man who had numerous bushes. One of my co-workers gave me this recipe, and it's become a favorite.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a bowl, cream the shortening and sugar. Beat in egg; mix well. Combine the flour, baking powder and salt; add alternately to creamed mixture with milk. Fold in blueberries. Pour into a greased 9-in. square baking dish., For topping, combine the sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before cutting. Serve warm or cooled.
Nutrition Facts :
BLUEBERRY BUCKLE
Thick with blueberries, this streusel-encrusted cake is delicious for breakfast or dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Serves 8 to 10
Number Of Ingredients 14
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.
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5/5 (1)Total Time 1 hrCategory Breakfast, Brunch, DessertCalories 272 per serving
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- In a large bowl, cream together sugar and butter. Add the egg, vanilla extract and almond extract; mix well. Add the buttermilk; mix to combine.
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