Berry Buckle Cake Recipes

BLUEBERRY BUCKLE

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.

TRIPLE BERRY BUCKLE

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.

SUMMER BERRY BUCKLE

Steps:

• Heat oven to 375 degrees. Butter a 9-inch round cake pan.
• In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
• In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.
• Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.
• Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners' sugar.

SUMMER BERRY BUCKLE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Grease a 9-inch (23 cm) cake pan with butter.
• In a medium bowl, mix the butter, sugar, and brown sugar until fluffy.
• Add the eggs one at a time, then add the vanilla. Whisk until combined.
• Fold in the flour, salt, cinnamon, and baking powder until combined.
• Fold in the berries.
• Transfer to a baking pan.
• Bake for 40 minutes, or until golden brown.
• Cool for 30 minutes before serving.
• Slice and sprinkle with powdered sugar.
• Enjoy!

BLUEBERRY BUCKLE

Steps:

• Preheat the oven to 375°.
• For the streusel: Stir together the melted butter, brown sugar, granulated sugar, and cinnamon in a medium bowl. Add the flour and salt, stirring until combined. Set aside while making the cake.
• For the buckle: Stir together the flour, baking powder, and salt in a medium bowl. Beat the butter and sugar at medium speed using a handheld mixer or stand mixer until creamy in a large bowl. Add eggs, one at a time, beating until just combined after each addition. Gradually add the flour mixture to the butter mixture, alternating with milk, beating until just combined after each addition. Stir in the lemon zest and vanilla, then gently fold in 2 cups of the blueberries.
• Spray a 9-by-9-inch baking dish with nonstick cooking spray. Spread the batter evenly in the prepared pan; sprinkle the top of the batter with the remaining 1 cup blueberries. Using your fingers, crumble the streusel mixture and sprinkle it evenly over the berries and batter.
• Bake until a tester comes out clean, 40 to 45 minutes. Let cool 20 minutes before slicing.

BLUEBERRY BUCKLE CAKE

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.