Wild Blueberry 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 an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish. Whisk 1 cup flour, the baking powder, and salt together in a mixing bowl.
• Beat the shortening and 1/2 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan, then sprinkle evenly with blueberries. Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter in a bowl with a fork until crumbly and evenly mixed. Sprinkle evenly over the blueberries.
• Bake in the preheated oven until a toothpick inserted into the buckle comes out clean, about 35 minutes. Allow to cool before serving warm.

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.