BLUEBERRY BUCKLE CAKE
Try our fluffy and tasty Blueberry Buckle Cake after dinner today. Featuring fresh blueberries, this crumb-topped Blueberry Buckle Cake is delicious!
Provided by My Food and Family
Categories Fruit Desserts
Time 1h25m
Yield 15 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Combine first 3 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Prepare cake batter as directed on package. Add dry pudding mix and zest; beat 2 min. Stir in blueberries; pour into 13x9-inch pan sprayed with cooking spray. Sprinkle with streusel mixture.
- Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Cool slightly. Serve topped with COOL WHIP.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
BEST BLUEBERRY BUCKLE (BLUEBERRY CRUMB CAKE)
This is one of my top five all-time favorites! Adapted from "Cook's Illustrated" this rich coffee cake is unique in that it does not contain milk, does not get soggy, despite the 4 cups of blueberries suspended in batter. Nearly identical to "Einstein Bagel's" Blueberry Crumb Cake. Note: I've made this on vacation several times by hand, creaming the butter with a spoon. Despite the lengthy directions it takes about 10 minutes to put together.
Provided by Roxygirl in Colorado
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For the streusel:.
- In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds.
- Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes.
- Transfer streusel to small bowl and set aside.
- For the cake:.
- Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan*(I used a shallow rectangle white dish and it cut neat squares) with 2-inch sides with nonstick cooking spray.
- Whisk flour and baking powder in small bowl to combine; set aside.
- In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl.
- Beat in vanilla until combined, about 30 seconds.
- With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds.
- Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick.
- Using rubber spatula, gently fold in blueberries until evenly distributed.
- Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface.
- Sprinkle streusel evenly over batter.
- Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes.
- Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).
- ool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve.
Nutrition Facts : Calories 483.9, Fat 21.9, SaturatedFat 13.2, Cholesterol 99.9, Sodium 254.2, Carbohydrate 68.4, Fiber 2.7, Sugar 40.8, Protein 5.6
BLUEBERRY BUCKLE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h40m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 350 degrees F. Coat an 8 by 8-inch baking pan with butter or nonstick spray.
- Topping: Mix the flour, brown sugar, cinnamon, allspice and salt in large bowl. Blend the butter into the mixture until it forms pea-size lumps. Stir in the pecans.
- Cakes:
- In a medium-sized bowl, whisk together the flour, baking powder, and salt.
- In another bowl, add the butter and sugar and beat with a hand mixer until the mixture is light and fluffy, about 3 to 4 minutes. Add the eggs, 1 at a time. Stir in the buttermilk and the vanilla. Slowly add the dry ingredients and stir until completely incorporated. Fold in the berries with a rubber spatula, then add the batter to the baking pan. Sprinkle the streusel topping over the batter. Bake for 45 to 50 minutes. Remove from oven and let cool for before serving.
BLUEBERRY BUCKLE
Provided by Alton Brown
Categories dessert
Time 1h10m
Yield 1 (9-inch) cake
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 375 degrees F.
- Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
- In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
- In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
- For the topping: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
BEST BLUEBERRY BUCKLE
Blueberry buckle is one of the first things I learned to bake as a teenager. Always make this with fresh blueberries for best results! Enjoy!
Provided by Cristina
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 398.7 calories, Carbohydrate 66.8 g, Cholesterol 55 mg, Fat 12.9 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 7.7 g, Sodium 285 mg, Sugar 36.6 g
BLUEBERRY BUCKLE
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
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
BLUEBERRY BUCKLE COFFEE CAKE
This is a fun recipe that we have used with blueberries or raspberries. A perfect start to a summer morning! :) Enjoy!
Provided by Kohtzy
Categories Breads
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees.
- Grease spuare pan, 9x9x2 inches, or round pan, 9x1 1/2 inches.
- Blend Flour, Sugar, baking powder, salt, shortening, milk and egg; beat 30 seconds. Carefully stir in blueberries.
- Spread batter in pan.
- Sprinkle with Crumb Topping.
- Bake 45-50 minutes or until toothpick inserted in center comes out clean.
- Drizzle with Glaze. Serve warm.
- Crumb Topping:.
- Mix all ingredients until crumbly.
- Glaze:.
- Mix all ingredients until drizzling consistency.
Nutrition Facts : Calories 387.7, Fat 12.5, SaturatedFat 5.4, Cholesterol 39.9, Sodium 349.8, Carbohydrate 65.2, Fiber 1.7, Sugar 37.6, Protein 5
ALTON BROWN'S BLUEBERRY BUCKLE (GOOD EATS)
Make and share this Alton Brown's Blueberry Buckle (Good Eats) recipe from Food.com.
Provided by Snoozlepip
Categories Breads
Time 1h25m
Yield 1 Coffee Cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- FOR THE CAKE: Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
- In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
- In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
- FOR THE TOPPING: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork (or your fingers) to combine. Continue until the mixture has a crumb-like texture.
- Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
Nutrition Facts : Calories 204.4, Fat 6.6, SaturatedFat 3.9, Cholesterol 27.6, Sodium 104.7, Carbohydrate 34.6, Fiber 1, Sugar 18.2, Protein 2.5
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.
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.
BLUEBERRY BUCKLE II
Blueberry Buckle is an old fashioned, easy to prepare, like grandma used to make recipe. Black raspberries may be used in place of blueberries.
Provided by SACKMAN
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C); lightly grease and flour a 9x13 inch baking dish.
- In a large bowl, cream together 1/4 cup butter and 3/4 cup sugar. Beat in egg. Beat in milk. Combine 2 cups flour, baking powder, and salt, and stir into butter mixture. Finally, fold in blueberries and spread mixture into prepared baking dish.
- In a small bowl combine 1/4 cup butter, 1/2 cup sugar, cinnamon and 1/3 cup flour. Mix together until mixture resembles coarse crumbs, then sprinkle over blueberry mixture.
- Bake 45 to 50 minutes, until topping is golden.
Nutrition Facts : Calories 174.9 calories, Carbohydrate 29.1 g, Cholesterol 24.4 mg, Fat 5.7 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 3.4 g, Sodium 356 mg, Sugar 15.9 g
OLD-FASHIONED BLUEBERRY BUCKLE (COFFEE CAKE)
A delicious Old-Fashioned Blueberry Buckle with a touch of cardamom and lemon! Best eaten while still warm, with a cuppa (cup of coffee or tea) or glass of milk, and topped with a scoop of vanilla ice cream or a dollop of fresh whipped cream, as desired. Good for breakfast or as dessert.
Provided by BecR2400
Categories Breads
Time 1h
Yield 1 9-inch cake
Number Of Ingredients 15
Steps:
- Preheat oven to 375dF. Generously grease and flour a 9-inch round or square cake pan.
- Make Topping:.
- Combine brown sugar, flour and cinnamon in a small bowl; use your fingers to rub in the butter until crumbly. Set aside.
- Make Batter:.
- Use a wire whisk to blend the flour, baking powder, salt and cardamom together in a medium sized mixing bowl; whisk in the lemon zest. In a large bowl cream together the sugar, butter, egg and vanilla; stir in the milk. Gradually add the flour mixture to the creamed mixture, stirring just until blended. Gently fold in the blueberries.
- Pour the batter into prepared pan; sprinkle evenly with the topping.
- Bake in preheated oven for 40 to 45 minutes or until a cake tester or knife comes out clean.
- Let the buckle cool for 10 minutes, then carefully loosen sides with a knife or spatula before turning out onto a serving dish.
- Serve warm with a cuppa coffee or tea (or glass of milk), topped with ice cream or whipped cream, as desired.
Nutrition Facts : Calories 3376.5, Fat 105.9, SaturatedFat 63.3, Cholesterol 447.1, Sodium 2873.9, Carbohydrate 571.6, Fiber 20.3, Sugar 302.4, Protein 47.1
BLUEBERRY BUCKLE CAKE
Delicious Blueberry sponge cake topped with a crumble topping
Provided by willowby
Time 55m
Yield Serves 10
Number Of Ingredients 13
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.
BLUEBERRY BUCKLE COFFEE CAKE
When you get tired of making pies and jams, this is an easy and fresh way to put those summer blueberries to use.-Taste of Home Cooking School
Provided by Taste of Home
Time 1h10m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- For the topping, combine the flour, sugar and cinnamon in a small bowl. Cut in butter until mixture is crumbly; set aside. , For the batter, combine the flour, baking powder and salt; set aside. In a large bowl, cream the sugar, butter, egg and vanilla. Add flour mixture alternately with the milk, just until blended. Fold in blueberries. Pour into a greased and floured 9-in. square baking pan. Sprinkle topping over batter. , Bake at 375° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before gently removing from pan to wire rack to cool completely.
Nutrition Facts :
BLUEBERRY BUCKLE
This is kind of like a blueberry coffee cake. Very good with fresh blueberries. A summertime favorite with my family.
Provided by Donna Corbin
Categories Dessert
Time 45m
Yield 6-9 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter; add sugar and beat until light.
- Add egg and beat well.
- Add sifted dry ingredients alternately with milk, beating until smooth.
- Fold in berries.
- Pour into greased pan (9x9x2).
- To make the crumb topping, blend all the ingredients for it together.
- Sprinkle with Crumb topping.
- Bake in a preheated moderate oven (375 F) for about 35 minutes.
Nutrition Facts : Calories 528.2, Fat 17.5, SaturatedFat 10.5, Cholesterol 74.5, Sodium 473.6, Carbohydrate 87.5, Fiber 2.6, Sugar 46.7, Protein 7.3
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