Best 7 Apple Blueberry Buckle Recipes

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Apple Blueberry Buckle is a delicious and easy-to-make dessert that is perfect for any occasion. This classic American dessert combines tart apples, sweet blueberries, and a moist, buttery streusel topping. The combination of flavors and textures in this dish is sure to please everyone at your table. With a few simple ingredients and a little bit of time, you can create a delicious Apple Blueberry Buckle that will be the star of your next gathering.

Here are our top 7 tried and tested recipes!

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

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

APPLE-BLUEBERRY BUCKLE



Apple-Blueberry Buckle image

This blueberry buckle recipe comes from my grandmother, but we added the apples and it makes this dessert absolutely amazing!

Provided by eric1388

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Yield 15

Number Of Ingredients 17

3 large Granny Smith apples, peeled and sliced
¾ cup white sugar
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons lemon juice
¼ cup butter, softened
¾ cup white sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 cups fresh blueberries
⅔ cup white sugar
½ cup all-purpose flour
1 teaspoon ground cinnamon
⅓ cup cold butter

Steps:

  • Place apples in a large bowl and toss with 3/4 cup sugar, 2 tablespoons cinnamon, nutmeg, and lemon juice. Cover the bowl and place in refrigerator.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Beat softened butter and 3/4 cup white sugar together in a large bowl until creamy; beat in egg.
  • Mix 2 cups flour, baking powder, and salt together in a small bowl. Stir flour mixture into butter mixture, alternating with milk, until fully incorporated. Fold in blueberries.
  • Arrange apples in a single layer in the bottom of the prepared baking dish. Pour blueberry batter over apples.
  • Mix 2/3 cup sugar, 1/2 cup flour, and 1 teaspoon cinnamon together in a bowl; cut in cold butter until mixture is crumbly. Sprinkle crumb topping over batter.
  • Bake in the preheated oven until a toothpick inserted in the center of the buckle comes out clean, 40 to 45 minutes. Cool on a wire rack.

Nutrition Facts : Calories 294 calories, Carbohydrate 54.6 g, Cholesterol 32 mg, Fat 8 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 163.8 mg, Sugar 35.8 g

APPLE BLUEBERRY COBBLER



Apple Blueberry Cobbler image

Serve this old-fashioned dessert warm or cold with whipped topping or ice cream," suggests Clara Dumke of Plant City, Florida.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 15

1 tablespoon butter, melted
9 gingersnap cookies, crushed
FILLING:
4 large tart apples, peeled
1 tablespoon butter
3/4 cup sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3 cups fresh blueberries
2 tablespoons lemon juice
1 tablespoon grated orange zest
TOPPING:
1 cup all-purpose flour
3 tablespoons brown sugar
6 tablespoons cold butter, cubed

Steps:

  • Spread butter over the bottom of an 8-in. square baking dish. Sprinkle with gingersnap crumbs; press down gently. Set aside., Cut each apple into 16 wedges. In a large skillet, saute apples in butter until crisp-tender, about 10 minutes. Remove from the heat; cool for 10 minutes. Combine the sugar, cinnamon and ginger; sprinkle over apples; toss to coat. , Place blueberries in a bowl. Sprinkle with lemon juice and orange zest; toss gently to coat. , For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly. Spoon apple mixture into prepared baking dish. Top with blueberry mixture and topping (dish will be full). , Bake at 350° for 35-40 minutes or until bubbly.

Nutrition Facts : Calories 378 calories, Fat 13g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 170mg sodium, Carbohydrate 66g carbohydrate (44g sugars, Fiber 5g fiber), Protein 3g protein.

APPLE-BLUEBERRY CRISP



Apple-Blueberry Crisp image

Underneath the spiced oat topping of this crisp is a double-fruit filling: tender apples and sweet-tart blueberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 8 to 10

Number Of Ingredients 13

1 cup (2 sticks) unsalted butter, cold, cut into small pieces, plus more for baking dish
2 1/4 cups all-purpose flour
3/4 cup packed dark-brown sugar
1/3 cup plus 1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon mace
1/2 teaspoon salt
1/2 cup old-fashioned rolled oats
2 cups blueberries
3 pounds apples (about 8), peeled, cored, and cut into thin wedges
Juice of 1/2 lemon (about 1 tablespoon)
2 tablespoons flour
Vanilla ice cream or whipped cream, for serving (optional)

Steps:

  • Preheat oven to 375 degrees, with a rack in the lower third. Butter a 3-quart baking dish, and place on a parchment-lined baking sheet; set aside.
  • In a large bowl, whisk together flour, brown sugar, 1/3 cup granulated sugar, cinnamon, mace, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until large clumps form. Using a rubber spatula, mix in oats. Set aside.
  • In a large bowl, toss together blueberries, apples, lemon juice, remaining 1/2 cup granulated sugar, flour, and remaining 1/4 teaspoon salt to combine. Pour the blueberry and apple mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly. Bake until juices are bubbling and the topping is evenly browned, about 50 minutes. Cool slightly on a wire rack. Serve crisp warm, topped with vanilla ice cream or 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

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-PINEAPPLE BUCKLE



Blueberry-Pineapple Buckle image

Strap on your seatbelt and get in gear for this blast-from-the-past dessert. Succulent fruit covered with a cinnamon crumb topping and brown sugar-pineapple sauce is comfort food at its best.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 9

Number Of Ingredients 20

1 1/4 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1/4 cup butter or margarine, softened
1/4 cup shortening
1/2 cup milk
1 1/2 teaspoons baking powder
1 teaspoon grated lemon peel, if desired
1/2 teaspoon vanilla
1/4 teaspoon salt
1 egg
1 can (8 oz) crushed pineapple in juice, drained, juice reserved for sauce
1 cup fresh blueberries
1/2 cup granulated sugar
1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened
3 tablespoons packed brown sugar
1 teaspoon cornstarch
Juice reserved from crushed pineapple
1/4 teaspoon lemon juice

Steps:

  • Heat oven to 350°F. In large bowl, mix all filling ingredients except pineapple and blueberries with spoon until well blended. Fold in pineapple and blueberries. Spread in ungreased 8-inch square pan.
  • In small bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Sprinkle over blueberry mixture.
  • Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
  • Meanwhile, in 1-quart saucepan, mix brown sugar and cornstarch. Add enough water to reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Stir in lemon juice. Serve over warm dessert.

Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 50 mg, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg

APPLE BUCKLE



Apple Buckle image

This is a fantastic recipe to learn because it can be used all throughout the seasons. As long as you have the base of this dessert down, you can use it for whatever is at the market that's beautiful and fresh.

Provided by Sean Brock

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 17

3 Granny Smith apples
1 tablespoon unsalted butter
1/4 cup sugar
1/2 cup bourbon, brandy, or whiskey, may substitute apple cider or water
1/2 cup pecans, roughly chopped
1/4 cup rolled oats
1/4 cup brown sugar
1/4 cup all-purpose flour
1 pinch kosher salt
3/4 cup unsalted butter, room temperature
1/2 cup unsalted butter, plus additional to grease the pan
3/4 cup sugar
1 large egg
1 teaspoon vanilla
1/2 cup whole milk
2 cups all-purpose flour
2 teaspoons baking powder

Steps:

  • Apples: Peel, slice, and core apples; cut into ¼-inch slices. Heat skillet to medium and add butter to melt, followed by apples. Stir to coat apples with butter and cook, about 2 minutes. Sprinkle sugar on top of apples, then stir so sugar melts. When the sugar starts to melt, add the bourbon (optional) and bring it to a boil. Then remove from the heat and cool to room temperature, about 10 minutes. Use a a cake tester to check apples for softness.
  • Streusel: Preheat oven to 375 F. In a medium bowl, add pecans, oats, brown sugar, flour, and salt; mix until thoroughly combined. Work in butter so the mixture becomes crumbly and the butter soaks up all the dry ingredients. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on low speed, 30 seconds. Scrape down the bowl and paddle, then continue mixing on medium until smooth and creamy, 30 more seconds. With the mixer on low, add egg and vanilla. In a bowl, combine flour and baking powder. Then add half the flour mixture to the butter-sugar mixture, mixing just until combined; then add half of the milk. Repeat until all the flour and milk have been added. Turn the mixer off; scrape down the bowl and fold in the apple mixture by hand. Pour batter into a buttered springform pan, and add streusel in pieces on top. Bake for 30-40 minutes.
  • Remove cake from oven and use a cake tester to check for doneness; it should come out dry. Remove the springform pan and slice.

Tips:

  • To ensure a moist and tender buckle, use a combination of granulated sugar and brown sugar. The brown sugar adds a rich molasses flavor and helps keep the buckle moist.
  • Use fresh, ripe blueberries. Frozen blueberries can be used, but they should be thawed and drained before adding to the batter.
  • Do not overmix the batter. Overmixing can result in a tough, dense buckle.
  • Bake the buckle until a toothpick inserted into the center comes out clean. Overbaking will result in a dry buckle.
  • Let the buckle cool slightly before serving. This will allow the flavors to develop and the texture to firm up.

Conclusion:

Apple blueberry buckle is a delicious and easy-to-make dessert that is perfect for any occasion. With its simple ingredients and straightforward instructions, this recipe is sure to become a favorite. Whether you are serving it for breakfast, brunch, or dessert, apple blueberry buckle is sure to be a hit.

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