Blueberry Nectarine Buckle Recipes

BLUEBERRY-NECTARINE BUCKLE

Steps:

• Topping: In a small bowl, blend together all ingredients until the mixture resembles coarse meal. Chill the topping while making the batter.
• Batter: In a large bowl with an electric mixer, cream the butter and sugar together, beat in the vanilla.
• In a small bowl, stir together baking powder, flour and salt.
• Alternately beat the flour mixture and eggs into the butter mixture. Add an egg each time beating well after each addition.
• Fold in the blueberries and nectarines.
• Preheat oven to 350 degrees. Spread the batter in a well-greased 9x13 inch baking pan. Sprinkle the topping evenly over it.
• Bake at 350 degrees for 45-50 min or until knife inserted comes out clean and topping is crisp and golden.

GRANDMA'S BLUEBERRY BUCKLE

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.

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.

DOWN EAST BLUEBERRY BUCKLE

Steps:

• Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. Transfer to a greased 9-in. square baking pan., For topping, in a small bowl, mix sugar, flour and cinnamon. Using a fork, stir in softened butter until mixture is crumbly. Sprinkle over batter., Bake until a toothpick inserted in center comes out clean, 30-35 minutes (do not overbake) . Cool in pan on a wire rack. Serve warm or at room temperature.

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 AND NECTARINE BUCKLE

Steps:

• Make the topping: In a small bowl blend together the butter, the sugar, the flour, the cinnamon, and the nutmeg until the mixture resembles coarse meal and chill the topping while making the batter.
• Make the batter: In a small bowl with an electric mixer cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the nectarines.
• Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream.