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.
BLUEBERRY-PEACH BUCKLE
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 8 servings
Number Of Ingredients 17
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.
KING ARTHUR PEACHBERRY BUCKLE
I haven't tried this yet but I know their blueberry buckle is wonderful so I'm hoping this will be too. What I love about the King Arthur website is they'll answer any baking questions you ask them about their recipes. I'm going to try this with blueberries then later maybe with strawberries : ) NOTE: PrepTime is 15-25 minutes and CookTime is 50-60 minutes.
Provided by marisk
Categories Breakfast
Time 1h15m
Yield 9-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Lightly grease a 9" round cake pan.
- To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar.
- Beat in the egg and vanilla.
- Stir in the baking powder, salt, and nutmeg.
- Add the flour in three additions, stirring it in alternately with the milk, and beginning and ending with the flour. Set the batter aside while you make the topping.
- To make the topping: Mix all of the ingredients until crumbly. Don't over-mix, or you'll get a smooth paste, rather than crumbs.
- To assemble the buckle: Spread half the batter (about 10 ounces) in the prepared pan. Layer with the peach slices.
- Fold the blueberries or whatever fruit you are using into the remaining batter, and dollop it on top; a tablespoon cookie scoop works well here.
- Sprinkle the topping over the batter.
- Bake the buckle for 50 minutes to 1 hour, or until it's a deep golden brown and a cake tester or toothpick inserted into the center comes out clean.
- Remove the buckle from the oven, and cool it on a rack. Serve warm, or at room temperature. Store at room temperature, wrapped in plastic, for several days; freeze for longer storage.
Nutrition Facts : Calories 331.3, Fat 11.7, SaturatedFat 7, Cholesterol 49.7, Sodium 314.2, Carbohydrate 52, Fiber 1.4, Sugar 24.2, Protein 5
CHEF JOHN'S BLACKBERRY BUCKLE
This type of rustic dessert is called a buckle because the fruit sinks into the buttery batter as it bakes and 'buckles' the surface with its juicy weight. I was going to tell you to use any berry you want, but I changed my mind. This really needs to be done with blackberries. I added a handful of almond meal, since I had it around, and I think almonds and blackberries have a thing for one another.
Provided by Chef John
Categories Desserts Cobbler Recipes Blackberry Cobbler Recipes
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir blackberries, 2 tablespoons sugar, and vanilla extract together in a bowl; let rest, 15 to 20 minutes.
- Whisk flour, 3/4 cup sugar, almond meal, baking powder, salt, and cinnamon together in a bowl. Stir milk into flour mixture until batter is just combined.
- Melt 6 tablespoons butter in a skillet over medium-high heat; pour into the bottom of a 8x12-inch baking dish. Pour batter over melted butter into the baking dish, using a spatula to gently distribute batter without mixing it into the butter, leaving a 1-inch butter border around the sides of the dish.
- Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top.
- Bake buckle in the preheated oven until crisped and browned around the edges, about 1 hour.
- Melt remaining butter in a small skillet over medium-high heat. Cook and stir almonds in hot butter until golden brown and toasted, 2 to 3 minutes. Sprinkle toasted almonds over blackberry buckle and cool buckle to room temperature.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 45.8 g, Cholesterol 29.2 mg, Fat 15.8 g, Fiber 4.3 g, Protein 5.8 g, SaturatedFat 7.1 g, Sodium 282.1 mg, Sugar 26.2 g
BLUEBERRY AND NECTARINE BUCKLE
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.
PEACH BLUEBERRY CRISP
One of my husband's favourite desserts. This time of year (fall) the fruit is so wonderful! Top it with coffee cream (half-and-half). originally from "Smart Cooking" by Anne Linsay
Provided by Derf2440
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine peaches and blueberries in an 8 cup casserole.
- In a small bowl, combine sugar, flour and cinnamon.
- Add this mixture to the casserole.
- Mix well with fruit.
- Topping-----------.
- Combine rolled oats, sugar and cinnamon.
- Cut in butter until crumbly.
- sprinkle over fruit mixture.
- Bake at 350°F for 25 minutes or microwave on high for 10 minutes, until mixture is bubbling and fruit is fork tender.
- Serve warm or cold.
Nutrition Facts : Calories 212.9, Fat 5.4, SaturatedFat 2.9, Cholesterol 11.4, Sodium 43.6, Carbohydrate 41.2, Fiber 4.2, Sugar 29.1, Protein 3
PEACH BUCKLE
This old-fashioned American cake is baked in a cast-iron skillet. Peaches give the cake a moist texture; the almond topping makes it crunchy
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet, 9-inch square baking pan, or 2-quart shallow baking dish. In a large bowl, cream butter and 3/4 cup sugar with an electric mixer until fluffy. Add eggs, one at a time, and vanilla; beat to combine.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Fold in peaches.
- Spread batter in prepared skillet. In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds. Sprinkle mixture over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving.
BLUEBERRY-PEACH POUND CAKE
This recipe was a lucky experiment. I was going to make apple pound cake but found I had no apples. So, I used the blueberries and peaches I had on hand. I was a winning combination.-Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in milk. Combine the flour, baking powder and salt; add to creamed mixture. Stir in peaches and blueberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 300 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 212mg sodium, Carbohydrate 51g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
PEACH AND BLUEBERRY CASSEROLE
This recipe uses fruits that are grown locally and available fresh at the same time of year. Try serving this "casserole" with vanilla ice cream- it's mmm-good!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Place peaches in a greased 2-qt. casserole. Top with blueberries. Sprinkle with 2 tablespoons of sugar. Set aside. In a medium bowl, combine flour, baking powder, salt and remaining sugar. Add egg and cut into flour mixture until coarse crumbs form. Sprinkle over fruit. Drizzle melted butter over all. Combine topping ingredients; sprinkle on top. Bake at 375° for 20 minutes. Increase oven temperature to 400° and bake an additional 12-15 minutes or until lightly browned.
Nutrition Facts :
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
MARTHA'S PEACH BUCKLE
A cross between a cake-like cobbler and a traditional fruit crumble, a buckle is the perfect way to showcase juicy summer peaches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Melt butter in a 10-inch cast-iron skillet, preferably enameled, over medium heat.
- Meanwhile, place peaches in a large bowl and sprinkle with 2 tablespoons granulated sugar.
- In another large bowl, whisk together flour, baking powder, and salt. Add remaining 1 cup granulated sugar, milk, and vanilla; whisk until well combined. Whisk in melted butter. Pour mixture into skillet and top with peaches. Sprinkle with sanding sugar.
- Bake until top is golden brown and a tester inserted in center comes out clean, 50 to 55 minutes. Serve warm or at room temperature with whipped cream, creme fraiche, or ice cream, if desired.
More about "blueberry peach buckle recipes"
PEACH BLUEBERRY BUCKLE - THE FOODIE AFFAIR
From thefoodieaffair.com
5/5 (2)Category DessertServings 8Total Time 1 hr 5 mins
- In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Beat in the egg and vanilla.
- Add half the flour mixture, then the sour cream, then the remaining flour. Mix well. Fold in the fruit.
PEACH AND BLUEBERRY BUCKLE RECIPE - REAL SIMPLE
From realsimple.com
3.5/5 (262)Total Time 1 hr 50 minsServings 8Calories 409 per serving
- Heat oven to 350° F. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
- In a separate bowl, beat the butter and brown sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla, scraping down the sides of the bowl as necessary.
- Reduce mixer speed to low. Add half the flour mixture, then the sour cream, and then the remaining flour mixture, mixing well between additions. Fold in the peaches and blueberries. (Don’t worry if there seems to be too much fruit in proportion to batter. The batter will rise around it while baking.)
- Transfer the batter to an 8-by-8-inch or other 2-quart baking dish and sprinkle with the almonds. Bake until a toothpick inserted in the center comes out clean (aim for the batter, not the fruit), 1 hour to 1 hour, 20 minutes. Let cool slightly. Dust with the confectioners’ sugar and serve warm.
PEACHBERRY BUCKLE - KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (63)Total Time 1 hr 5 minsServings 1Calories 322 per serving
- Preheat the oven to 350°F. Lightly grease a 9" round cake pan., To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar., Beat in the egg and vanilla., Stir in the baking powder, salt, and nutmeg., Add the flour in three additions, stirring it in alternately with the milk, and beginning and ending with the flour.
- Set the batter aside while you make the topping., To make the topping: Mix all of the ingredients until crumbly.
- Don't over-mix, or you'll get a smooth paste, rather than crumbs., To assemble the buckle: Spread half the batter (about 10 ounces) in the prepared pan.
- Layer with the peach slices., Fold the blueberries into the remaining batter, and dollop it on top; a tablespoon cookie scoop works well here., Sprinkle the topping over the batter., Bake the buckle for 50 minutes to 1 hour, or until it's a deep golden brown and a cake tester or toothpick inserted into the center comes out clean., Remove the buckle from the oven, and cool it on a rack.
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