Buckle Recipes

SUMMER BERRY BUCKLE

Summer Berry Buckle image

Softer and more fruit-filled than a coffeecake, but with a higher percentage of buttery batter than a cobbler, buckles are harder to classify than they are to make. This one is tender, moist and filled with sweet summer berries. But feel free to substitute any other juicy fruit that you like: peaches, nectarines, figs, plums or pineapple. If your fruit is very sweet (figs, pineapple), reduce the sugar by a couple of tablespoons, while tart fruit (plums or tart blackberries) may need an extra tablespoon. Buckles are best eaten on the same day they are baked. But since they come together so quickly, you don't have to plan ahead.

Provided by Melissa Clark

Categories cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 13

Ingredients

1/2 cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
1/2 cup/100 grams granulated sugar, more for sprinkling
1/4 cup/55 grams light brown sugar
3 large eggs, at room temperature
1 tablespoon/5 grams finely grated lemon zest
1 teaspoon/5 milliliters vanilla extract
1 1/4 cups/156 grams all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon grated nutmeg
1/4 teaspoon baking powder
4 1/2 cups summer berries (a mix of blueberries, raspberries, blackberries or use any one kind)
Cinnamon, for dusting (optional)
Confectioners' sugar, for dusting

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.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 188 milligrams, Sugar 15 grams, TransFat 0 grams

RASPBERRY BUCKLE

Raspberry Buckle image

Not unlike a coffeecake, this moist and fruit-filled summer dessert is perfect to serve at a gathering of friends.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 1h25m

Number Of Ingredients 9

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon baking powder
2 containers (1/2 pint each) raspberries (2 3/4 cups)
Confectioners' sugar, for dusting (optional)
Whipped cream, (optional)

Steps:

Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.

CLASSIC BLUEBERRY BUCKLE

Classic Blueberry Buckle image

This blueberry buckle recipe came from my grandmother. As children, my sister and I remember going to Pennsylvania for blueberry picking. Mother taught us to pick only perfect berries, and those gems went into this wonderful recipe. -Carol Dolan, Mount Laurel, New Jersey

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 14

Ingredients

1/4 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk
2 cups fresh blueberries
TOPPING:
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cubed
Whipped cream, optional

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.

Nutrition Facts : Calories 390 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 282mg sodium, Carbohydrate 64g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

BLUEBERRY BUCKLE

Blueberry Buckle image

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

Ingredients

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

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

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