Simple Blueberry Buckle Recipe

Easy Blueberry Buckle Recipe • Love From The Oven

WebMay 24, 2020 · Preheat oven to 375 degrees F. Grease a 9×9 baking pan and set aside. In a large mixing bowl, with a mixer, cream together butter …

Rating: 5/5(3)
1. Preheat oven to 375 degrees F. Grease a 9x9 baking pan and set aside.
2. In a large mixing bowl, with a mixer, cream together butter and sugar until light and fluffy. Add in egg and mix until well combined. Add in vanilla and mix until well combined.
3. In a separate bowl combine flour, baking powder and salt, mix well. Add half the dry ingredients to the wet ingredients and mix until just combined. Add in half the buttermilk and mix until just combined. Add remaining dry ingredients and mixed until just combined. Add in remaining buttermilk and mix until combined. Gently fold in blueberries. Scoop into prepared baking pan.
4. For topping, mix together brown sugar, flour and cinnamon until well combined. Cut in cold butter and mix until a crumb like mixture is created. Sprinkle over cake batter.

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Old Fashioned Blueberry Buckle The Seasoned Mom

WebMay 29, 2021 · Spread the thick batter in a greased or parchment-lined 9-inch square baking dish. Sprinkle the remaining blueberries on top and …

Rating: 5/5(1)
1. Preheat oven to 375° F. Grease a 9-inch square baking dish; set aside.
2. In a medium bowl, use a fork or your fingers to combine flour, granulated sugar, brown sugar, cinnamon, salt and nutmeg. Add melted butter and combine until crumbly. Refrigerate until ready to use.
3. In a large bowl, cream together sugar and butter. Add the egg, vanilla extract and almond extract; mix well. Add the buttermilk; mix to combine.
4. Bake the buckle in the 375° F oven for 35-45 minutes, or until a toothpick inserted in the center comes out clean.

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Easy Lemon Blueberry Buckle Recipe The Novice Chef

WebJun 29, 2011 · Lightly grease a 9-inch square baking pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and …

1. In a medium bowl, whisk together the flour, sugar, salt and lemon zest. Add the butter, using a fork or your fingers to cut in the butter until it is reduced to the size of peas. Loosely cover the bowl, and place it in the freezer while you mix the cake batter.
2. Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.
4. In the bowl of a stand mixer, or in a large bowl with a hand mixer, cream together the butter, three-fourths cup sugar and lemon zest until light and fluffy, 3 to 5 minutes. Add the lemon juice and eggs, one at a time, scraping down the sides of the bowl after each addition.

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