Blueberry Buckle With Cinnamon Topping Recipes

BEST BLUEBERRY BUCKLE

Best Blueberry Buckle image

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

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup unsalted butter
¾ cup white sugar
1 large egg
½ cup milk
2 ½ cups fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
¼ cup unsalted butter, softened

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 WITH STREUSSEL TOPPING

Blueberry Buckle with Streussel Topping image

This recipe has been passed around among the women of my church for years. Everyone loves the abundance of blueberries and the streusel topping.-Anna Higbee, Absecon, New Jersey

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 15

Ingredients

1/4 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
2-1/2 cups fresh or frozen blueberries
TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed

Steps:

In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine 2 cups of flour, baking powder and salt; add to creamed mixture alternately with buttermilk. Mix well. Toss berries in remaining flour; fold into batter (discard any flour that doesn't stick to berries). Spread batter in a greased 9-in. square baking pan. For topping, combine flour, sugars and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts :

BLUEBERRY BUCKLE WITH CINNAMON -BOURBON SAUCE

Blueberry Buckle With Cinnamon -Bourbon Sauce image

This recipe is from a September 1986 issue of Bon Appetit in the "Cooking Class" section. Although the recipe calls for blueberries, I think it would be terrific with blackberries also!

Provided by Leslie in Texas

Categories Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 22

Ingredients

2 pints fresh blueberries
sugar
1 cup unsalted butter, room temperature (2 sticks)
1/3 cup sugar
1 egg, beaten to blend
2 cups all-purpose flour
2 teaspoons baking soda
1 cup buttermilk
1 cup all-purpose flour
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
1/2 cup chopped toasted pecans
1/2 cup unsalted butter, cut into small pieces (1 stick)
1/2 teaspoon grated nutmeg
1/4 teaspoon ground ginger
1/2 cup unsalted butter (1 stick)
2/3 cup sugar
2 eggs
1/2 teaspoon cinnamon
1 tablespoon very hot water
1/2 cup whipping cream
1/2 cup Bourbon

Steps:

Combine berries with sugar to taste.
Preheat oven to 350 degrees.
Butter and flour 8-inch square baking dish.
Using electric mixer, cream 1 cup butter and 1/3 cup sugar until light and fluffy; beat in egg.
Sift together 2 cups flour and baking soda; stir dry ingredients and buttermilk alternately into creamed mixture.
Spread batter in prepared dish; cover with berries.
Mix next 7 ingredients until crumbly; sprinkle over berries.
Bake until top is browned and cake is firm, about 1 hour.
For Sauce:.
Melt butter in double boiler over gently simmering water.
Beat sugar,eggs and cinnamon in small bowl to blend.
Stir mixture into butter; add hot water and stir until mixture coats back of spoon, about 7 minutes.
Remove from over water; let cool to room temperature.
Stir cream and bourbon into sauce.
To serve, cut cake into squares, place on serving plate and spoon sauce over each.

Nutrition Facts : Calories 1328, Fat 79.1, SaturatedFat 45.2, Cholesterol 297.2, Sodium 523, Carbohydrate 133.7, Fiber 5, Sugar 80, Protein 13.6

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