Blueberry Buckle Cake Recipes

GLUTEN FREE BLUEBERRY BUCKLE CAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a 9 by 9-inch baking dish or round springform pan (as pictured) with oil and set aside. In a medium mixing bowl whisk together the gfJules flour, baking powder, salt, ground cinnamon and lemon zest. Set aside. Beat together the butter and sugar in a large mixing bowl on medium speed until light and fluffy, approximately 2-3 minutes. Mix in the egg and vanilla extract. Add half the flour mixture and beat on low speed just until incorporated and then add half of the milk and beat until incorporated. Repeat, alternating flour and milk until fully incorporated. Rinse blueberries and toss in a bowl with a small amount of gfJules Flour until coated. Gently fold the blueberries into the batter, then pour into the prepared baking pan. Set aside while you make the topping. In a small bowl whisk together the sugar, gfJules Flour, spices and baking powder. Add the cold butter and cut into the dry ingredients using a fork or pastry cutter to combine. It will make a crumbly mixture that is not uniform. Sprinkle the mixture across the top of the cake batter. Bake on the middle rack of the oven for 45-55 minutes (depending on the pan) or until golden in color, them middle isn't sunken in and a toothpick inserted into the center comes out with some crumbs attached, not wet. Cool for at least 10 minutes before serving.

CLASSIC BLUEBERRY BUCKLE

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.

BLUEBERRY BUCKLE

Steps:

• Streusel: In a medium bowl, mix together cinnamon, salt, brown sugar, and flour. Cut in butter with a pastry blender or fork until mixture forms fine crumbs. Using your hands, squeeze together most of mixture to form large clumps. Refrigerate in an airtight container until ready to use (up to 3 days).
• Cake: Preheat oven to 350 degrees. Butter a 10-inch springform pan; dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; add egg and vanilla. Add flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour; beat until just combined. Stir in berries.
• Transfer batter to prepared pan; sprinkle topping over batter. Bake until a cake tester comes out clean, about 60 minutes. Transfer to a wire rack to cool 10 minutes. Run a knife around edge of pan to loosen. Remove side of pan. Let cool 15 minutes before serving.

BLUEBERRY BUCKLE

Steps:

• Preheat the oven to 350º Fahrenheit. Spray an 8x8 baking pan with cooking spray.
• In a large bowl, cream the butter and sugar together using a hand mixer, scraping the sides of the bowls as needed.
• Add the egg and beat well.
• In a small bowl, whisk together the flour, baking powder and salt.
• Add the flour mixture alternately with the milk, mixing between each addition.
• Fold in the blueberries.
• Spread the batter in the prepared pan.
• In a small bowl, use a fork to mix together the butter, sugar, flour and cinnamon until it resembles coarse crumbs.
• Sprinkle the crumbs over the cake batter.
• Bake for 33-35 minutes or until the cake tests done.

BLUEBERRY BUCKLE COFFEE CAKE

Steps:

• For the topping, combine the flour, sugar and cinnamon in a small bowl. Cut in butter until mixture is crumbly; set aside. , For the batter, combine the flour, baking powder and salt; set aside. In a large bowl, cream the sugar, butter, egg and vanilla. Add flour mixture alternately with the milk, just until blended. Fold in blueberries. Pour into a greased and floured 9-in. square baking pan. Sprinkle topping over batter. , Bake at 375° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before gently removing from pan to wire rack to cool completely.

BEST BLUEBERRY BUCKLE

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.

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

Steps:

• For the cake: Preheat the oven to 375 degrees F.
• Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
• In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
• In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
• For the topping: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.