Whole Wheat Blueberry Buckle Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
• Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
• Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking pan and cover bottom with parchment. Butter parchment.
• Make the crumble topping. Place oats, quinoa flour, turbinado sugar, salt, and nutmeg in a food processor fitted with the steel blade and pulse several times to combine. Add cold butter and pulse until butter is evenly distributed in throughoutthroughout the grain mix. The mixture should have a crumbly consistency. Place in freezer while you make the ix up cake batter.
• Sift together flours, baking powder, baking soda and salt. In a standing mixer fitted with the paddle attachment, or in a bowl with electric beaters, cream butter, sugar, and lemon zest on medium speed for 3 to 5 minutes, until fluffy. Add eggs, one at a time, scraping down bowl between each addition.
• On low speed, add flour mixture in 3 batchesadditions, adding buttermilk or kefir between each addition. Scrape down bowl between each addition. Remove beaters and gently fold in half the blueberries.
• Scrape batter into prepared pan and spread evenly. Distribute remaining blueberries over the top. Sprinkle crumble topping over the blueberries.
• Bake 50 to 55 minutes, until golden and firm when pressed gently in the middle.

Steps:

• Preheat oven to 375 degrees F. Butter and flour a 9 by 13-inch baking pan.
• Cream the sugar and the butter in a mixer. Add the egg and mix well. Sift the dry ingredients and add them to the butter/sugar mixture, alternating with the milk. Fold in the blueberries and pour the batter into the pan.
• Topping: Combine all of the ingredients using a pastry blender or in an electric mixer with the paddle attachment. Sprinkle over the batter and bake for 35 to 45 minutes.

Steps:

• Make the cake: Preheat the oven to 375 degrees F. Butter an 8-inch square baking dish. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and orange zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it may look curdled). Add the flour mixture and beat, scraping down the bowl occasionally, until smooth. (The batter will be thick.) Stir in the blueberries and peach and spread in the prepared dish.
• Make the topping: Mix the granulated sugar, brown sugar, flour, nutmeg and salt in a small bowl. Work in the butter with your fingers until clumpy; scatter over the batter.
• Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Let cool at least 30 minutes. Serve with ice cream.

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.

Steps:

• Preheat the oven to 350 degrees.
• Spray a 9/13 pan with non-stick cooking spray.
• Cream the margarine and sugur substitute with an electric mixer.
• Add the egg and blend well.
• In a separate bowl, mix together flours, baking powder, soda and salt.
• Add to the creamed mixture alternately with the buttermilk.
• Mix until smooth.
• Gently stir in the blueberries. (Coat the blueberries with a little flour berore adding to prevent the batter from turning grey.).
• Spread better into the prepared pan. The batter will be stiff.
• For the topping, combine the rest of the ingredients with a fork until they resemble coarse crumbs. Sprinkle over the batter. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.