Blueberrry Buckle Cake Maries Huckle Buckle Recipes

BLUEBERRY BUCKLE

Steps:

• Preheat the oven to 350º Fahrenheit. Spray an 8x8 baking pan with cooking spray.
• In a large bowl, cream the butter and sugar together using a hand mixer, scraping the sides of the bowls as needed.
• Add the egg and beat well.
• In a small bowl, whisk together the flour, baking powder and salt.
• Add the flour mixture alternately with the milk, mixing between each addition.
• Fold in the blueberries.
• Spread the batter in the prepared pan.
• In a small bowl, use a fork to mix together the butter, sugar, flour and cinnamon until it resembles coarse crumbs.
• Sprinkle the crumbs over the cake batter.
• Bake for 33-35 minutes or until the cake tests done.

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.

CLASSIC BLUEBERRY BUCKLE

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.

BLUEBERRRY BUCKLE CAKE-MARIE'S HUCKLE BUCKLE

Steps:

• Preheat oven to 375 degrees,
• Grease and flour an 8 inch sq. pan9 if you double it you can use a 9x13 pan
• Mix 1/2 C sugar and 1 egg and Crisco(or butter) together in a med-large bowl. I started using butter because I like it better but I went back to Crisco because the huckle Buckle comes out better, I think. Then mix in 1/2 -1 t vanilla, if using .It wasn't in original recipe but I do it. then add milk. Marie mixed all the ingredients together except Blueberries and that works also.
• Then mix in 1 c flour 1/3 t salt(or less, I use usually less then 1/2 of that) and 1 1/2 t baking powder.My BF's (George's) late Mom, Marie, put all these ingredients, in the same bowl at once, except Blueberries in at once.I use to, but do it this way now.
• Fold in 1 heaping(big) C blueberries. I put in a little more. One recipe I follow says to put 2 t of flour in with blue berries before you add them and shake.I have been doing it that way.If the flour is extra and doesn't stick I usually don't use that.
• Put batter in pan,make sure batter is even in the pan
• Mix topping, I usually use my hands until it is crumbly and put (sprinkle) it on top Try to get it on the whole cake without having really big pieces of topping, in areas.Marie use to melt the butter,I don't any more,just get it soft.
• Bake 375 for 30 min or until it comes out dry when you put a knife, tooth pick in. Lately I felt it was not cooked enough and left it in 45 min/50 min, or so.Look at it and see if bottom is browned and it looks done. For me it was not cooked all the way at 30 min. . Ovens differ.. If the knife/toothpick comes out wet, make sure the wetness is from cake batter not from the blueberries If you Double it you can use a 9x 13 but it needs to cook a bit longer since it's a thicker cake
• Let it cool, I put the pan on a cooling rack, or something like that. You can eat it room temperature or warm 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.

MARITIME BLUEBERRY BUCKLE

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.

BEST BLUEBERRY BUCKLE

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.

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.

BLUEBERRY BUCKLE COFFEE CAKE

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.