Best 6 Blueberry Buckle With Cinnamon Topping 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.

BLUEBERRY BUCKLE WITH CINNAMON STREUSEL

Steps:

• Whisk together the flour, brown sugar, cinnamon, and salt in a medium-sized bowl.
• Mix in the butter with a sturdy spatula or spoon until completely combined and a soft, thick crumble forms. Set aside.
• Preheat the oven to 350°F. Grease an 8-by-8-inch pan with cooking spray and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on high speed until light and fluffy, about five to seven minutes.
• As the butter and sugar are creaming, whisk together the flour, baking powder, and salt in a separate medium-sized bowl.
• Whisk together the whole milk and buttermilk in a separate small bowl.
• Whip the egg whites with a whisk in a separate medium-sized bowl until very soft peaks form.
• Add the flour mixture and milk alternately to the butter-sugar mixture at low speed until combined, starting and ending with the flour. Mix until a smooth and thick batter forms, about one minute. Don't overbeat.
• Remove the bowl from the stand mixer and fold in the beaten egg whites with a spatula. Continue folding until no streaks of beaten egg whites remain.
• Fold in the blueberries until evenly distributed in the batter.
• Spread the batter into the prepared pan. Evenly crumble the reserved streusel on top of the batter.
• Bake for 50-55 minutes, until the cake is an even golden-brown color on the surface and a toothpick inserted into the center comes out clean.
• Allow to cool slightly to serve warm, or allow to cool completely in the pan to serve at room temperature.

BLUEBERRY BUCKLE WITH CINNAMON TOPPING

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Spread into an 8x4-in. loaf pan coated with cooking spray., For topping, combine the flour, sugar and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

BLUEBERRY BUCKLE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C); lightly grease and flour a 9x13 inch baking dish.
• In a large bowl, cream together 1/4 cup butter and 3/4 cup sugar. Beat in egg. Beat in milk. Combine 2 cups flour, baking powder, and salt, and stir into butter mixture. Finally, fold in blueberries and spread mixture into prepared baking dish.
• In a small bowl combine 1/4 cup butter, 1/2 cup sugar, cinnamon and 1/3 cup flour. Mix together until mixture resembles coarse crumbs, then sprinkle over blueberry mixture.
• Bake 45 to 50 minutes, until topping is golden.

BLUEBERRY BUCKLE WITH STREUSSEL TOPPING

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.

BLUEBERRY BUCKLE WITH CINNAMON -BOURBON SAUCE

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.