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
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
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.
ALMOND-PLUM BUCKLE
Provided by Carolyn Beth Weil
Categories Food Processor Mixer Dairy Egg Dessert Bake Plum Almond Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Position rack in center of oven and preheat to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper round.
- Finely grind almonds in processor. Transfer to medium bowl; whisk in flour, baking powder, and salt. Using electric mixer, beat butter in large bowl until fluffy. Add 1 cup sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and almond extract, then flour mixture just until incorporated.
- Transfer batter to prepared pan; spread evenly and smooth top with spatula. Gently press plum slices, flesh side down, into batter in spoke pattern around outer rim and center of cake, placing close together. Mix cinnamon and 4 teaspoons sugar in small bowl. Sprinkle over plums.
- Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 20 minutes. Run small knife between cake and pan sides to loosen. Invert cake onto platter; remove parchment paper. Place another platter atop cake. Using both hands, hold both platters firmly together and invert cake, plum side up. Cool cake completely. Cut into wedges.
TRIPLE BERRY BUCKLE
This buckle screams summer, thanks to the generous helping of fresh blueberries, blackberries and strawberries. We boosted the flavors by adding a good amount of lemon zest to the tender cake and a pinch of nutmeg and ginger to the sweet crumb topping. Serve warm or at room temperature with a scoop of your favorite ice cream for a beautiful, seasonal skillet dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet.
- For the cake batter: Whisk the flour, baking powder and salt in a medium bowl until combined. Beat the butter, granulated sugar and lemon zest in a large bowl with an electric 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's okay if the mixture looks curdled). Add the flour mixture and beat, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, about 1 minute. Stir in the mixed berries until evenly distributed, then spread the batter into the prepared cast iron skillet; set aside.
- For the crumb topping: Stir together the granulated sugar, brown sugar, flour, nutmeg, ginger and salt in a small bowl until combined. Work in the butter with your fingers until the entire mixture is moistened and clumpy. Scatter evenly over the batter.
- Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the skillet to a wire rack and let cool at least 30 minutes before serving warm or at room temperature with ice cream.
STRAWBERRY BUCKLE
I looked for this here but I could only find blueberry buckle. This is almost like a coffee cake. I got this out of an old fashioned cookbook from my Great Grandmother, and the description says; "Flummery, Fool, Grunt, Slump, and Buckle were variations of old English puddings made with fruit. They were also common in early America" I will post 3 of the five variations.
Provided by Bri22
Categories Breads
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, cream sugar and butter until light and fluffy.
- Blend in eggs and vanilla, then milk.
- In separate bowl sift together dry ingredients.
- Stir into wet mixture.
- Fold in strawberries.
- Spread in greased, floured, 9x9 inch baking pan.
- Topping:.
- Cream butter and sugar.
- Blend in flour and cinnamon.
- Sprinkle over batter.
- Dash with nutmeg.
- Bake in 375°F oven for 30-35 minutes.
- Serve warm with cream.
Nutrition Facts : Calories 312.9, Fat 10.5, SaturatedFat 6.3, Cholesterol 47.3, Sodium 272.5, Carbohydrate 51.1, Fiber 1.4, Sugar 27.1, Protein 4.3
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