Best 5 Old Fashioned Blueberry Buckle Recipes
Indulge in the nostalgic flavors of a classic dessert with our curated collection of old-fashioned blueberry buckle recipes. These delightful treats evoke memories of simpler times, offering a comforting blend of sweet and tart flavors. From the traditional blueberry buckle, featuring a tender cake studded with juicy blueberries, to variations that incorporate unique ingredients like lemon zest or cinnamon, this article presents a diverse selection of recipes to satisfy every palate. Each recipe is carefully crafted to provide detailed instructions and helpful tips, ensuring that bakers of all skill levels can recreate these timeless desserts with ease. Whether you're looking for a classic blueberry buckle, a gluten-free alternative, or a vegan version, this comprehensive guide has something for everyone. Embark on a culinary journey through time as you explore the delectable recipes featured in this article, and discover the enduring charm of this beloved dessert.
Check out the recipes below so you can choose the best recipe for yourself!
BLUEBERRY BUCKLE
This Blueberry Buckle is an old-fashioned single layer cake, with a tender crumb, juicy sweet blueberries throughout, and a crisp streusel topping. Serve for dessert or breakfast!
Provided by Amy
Categories Dessert
Time 1h5m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Grease an 8x8-inch pan.
- For the topping: Using a fork, pastry blender, or your hands, combine all the ingredients until you have pea size crumbs. Place in the fridge while you make the cake batter.
- For the cake: In a large bowl with an electric mixer, cream together the sugar, shortening, and butter until light and fluffy. Beat in the egg, lemon zest, and vanilla until combined, smooth, and fluffy.
- In a separate bowl whisk together the flour, baking powder, and salt. Stir into the butter/shortening mixture, alternating with milk, mixing until just combined. (Batter will be thick.)
- Fold in the blueberries, then spread batter evenly into the prepared pan.
- Remove topping from the refrigerator and break it up into tiny pieces, then sprinkle evenly over the cake batter.
- Transfer pan to the preheated oven and bake for 40-50 minutes or until a toothpick in the center comes out clean.
- Cut into squares and enjoy!
- NOTE: If using frozen berries, do not thaw them first to avoid discoloring the batter, and gently fold them in. You'll likely need to increase the baking time by 5-10 minutes. Watch the cake and tent with foil if the topping is over-browning.
- VARIATIONS: Instructions included in the full article for doubling this recipe or converting into muffins.
Nutrition Facts : Calories 341 kcal, Carbohydrate 56 g, Protein 4 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 40 mg, Sodium 213 mg, Fiber 2 g, Sugar 32 g, UnsaturatedFat 4 g, ServingSize 1 serving
BLUEBERRY BUCKLE
A tender, delicate cake packed to the limit with juicy blueberries then topped with an amazing crunchy streusel.
Provided by Dahn Boquist
Categories Breakfast
Time 1h20m
Number Of Ingredients 16
Steps:
- In a large bowl combine the brown sugar, flour, oats, cinnamon and salt. Using a pastry blender or clean hands, cut in the butter until the mixture has lumps the size of peas.
- Preheat the oven to 350° and Spray an 8-inch square cake pan or a 9-inch round pan with nonstick cooking spray and line the bottom with parchment paper.
- Sift flour, baking powder, and salt in small bowl and set aside. With an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the bowl with a spatula and beat in the vanilla and lemon zest until combined.
- With mixer running at medium speed, add eggs one at a time; scraping down the bowl after each egg (at this stage the mixture might look curdled)
- Add the flour mixture and stir the batter with a rubber spatula, scraping the bottom and sides of the bowl until the flour is fully blended. The batter will be very heavy and thick. Using a rubber spatula, gently fold in the blueberries.
- Transfer the batter to the prepared pan and spread evenly. Pour the streusel over the top of the cake batter.
- Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, about 55-60 minutes. Remove from the oven and cool for 30 minutes before slicing (if you can't wait for it to cool, just dig in but it will be more delicate and crumbly while it is still hot).
Nutrition Facts : Calories 327 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 428 milligrams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
GRANDMA'S BLUEBERRY BUCKLE
This is the recipe that my Grandmother handed down to me. I always make it during blueberry season. My guests just love it!
Provided by Gary Douylliez
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
- Prepare buckle: beat sugar and butter in a bowl using an electric mixer until creamy and smooth. Beat in eggs. Whisk flour, baking powder, and salt together in a separate bowl. Stir flour mixture into creamed butter mixture, alternating with milk, until batter is just combined; fold in blueberries. Pour batter into the prepared pan.
- Prepare topping: combine sugar, flour, and cinnamon together in a bowl. Cut in cold butter using a pastry blender or 2 knives until topping is crumbly. Sprinkle topping over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool buckle on a wire rack.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 71.7 g, Cholesterol 60.1 mg, Fat 14.9 g, Fiber 2 g, Protein 5.7 g, SaturatedFat 9 g, Sodium 306.1 mg, Sugar 39.9 g
CLASSIC BLUEBERRY BUCKLE
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
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.
OLD-FASHIONED BLUEBERRY BUCKLE (COFFEE CAKE)
A delicious Old-Fashioned Blueberry Buckle with a touch of cardamom and lemon! Best eaten while still warm, with a cuppa (cup of coffee or tea) or glass of milk, and topped with a scoop of vanilla ice cream or a dollop of fresh whipped cream, as desired. Good for breakfast or as dessert.
Provided by BecR2400
Categories Breads
Time 1h
Yield 1 9-inch cake
Number Of Ingredients 15
Steps:
- Preheat oven to 375dF. Generously grease and flour a 9-inch round or square cake pan.
- Make Topping:.
- Combine brown sugar, flour and cinnamon in a small bowl; use your fingers to rub in the butter until crumbly. Set aside.
- Make Batter:.
- Use a wire whisk to blend the flour, baking powder, salt and cardamom together in a medium sized mixing bowl; whisk in the lemon zest. In a large bowl cream together the sugar, butter, egg and vanilla; stir in the milk. Gradually add the flour mixture to the creamed mixture, stirring just until blended. Gently fold in the blueberries.
- Pour the batter into prepared pan; sprinkle evenly with the topping.
- Bake in preheated oven for 40 to 45 minutes or until a cake tester or knife comes out clean.
- Let the buckle cool for 10 minutes, then carefully loosen sides with a knife or spatula before turning out onto a serving dish.
- Serve warm with a cuppa coffee or tea (or glass of milk), topped with ice cream or whipped cream, as desired.
Nutrition Facts : Calories 3376.5, Fat 105.9, SaturatedFat 63.3, Cholesterol 447.1, Sodium 2873.9, Carbohydrate 571.6, Fiber 20.3, Sugar 302.4, Protein 47.1
Tips:
- For the best results, use fresh blueberries. If using frozen blueberries, thaw them completely and drain off any excess liquid before using.
- To make sure your buckle is cooked through, insert a toothpick into the center. If it comes out clean, the buckle is done.
- Don't overmix the batter. Overmixing can make the buckle tough.
- Serve the buckle warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
This old-fashioned blueberry buckle is a delicious and easy-to-make dessert that is perfect for any occasion. With its simple ingredients and classic flavor, this buckle is sure to be a hit with everyone who tries it.
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