Blueberry and Cherry Buckle

Blueberry and Cherry Buckle is a lacto ovo vegetarian recipe with 10 servings. One serving contains 201 calories, 5g of protein, and 7g of fat. For 71 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 50 minutes. It works well as a side dish. A mixture of light brown sugar, granulated sugar, ground nutmeg, and a handful of other ingredients are all it takes to make this recipe so yummy. 35 people were glad they tried this recipe. It is brought to you by Merry Gourmet. Overall, this recipe earns a not so spectacular spoonacular score of 29%. If you like this recipe, you might also like recipes such as Blueberry Cherry Buckle, Cherry Buckle, and Cherry-Raspberry Buckle.

Servings: 10

Cooking duration: 50 minutes

 

Ingredients:

1/2 teaspoon baking powder

2 cups blueberries

2 cups cherries, pitted and halved

1/2 teaspoon coarse salt

3 large eggs

1 cup all-purpose flour

1/4 cup granulated sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 cup light brown sugar

1/2 stick (1/4 cup) unsalted butter, cut into bits

1 teaspoon vanilla

1/3 cup whole wheat flour

Equipment:

hand mixer

baking pan

stand mixer

bowl

oven

whisk

toothpicks

Cooking instruction summary:

Make Topping:In a small bowl, combine butter, sugars, flour, cinnamon, and nutmeg. Blend with a fork or your fingers until the mixture looks like coarse meal. Cover and refrigerate until ready to use.Make Batter:Preheat oven to 350 degrees; place oven rack in middle. Butter a 9 x 9 inch baking pan or 2-quart baking dish and set aside.Using an electric mixer, or in the bowl of a stand mixer, using the paddle attachment, cream together the butter and sugar. Add in the vanilla and beat until incorporated. In a small bowl, whisk together the flours, baking powder, cinnamon, and salt. Add to the creamed butter and sugar, alternating with the eggs, and beat well after each addition. Scrape down the sides of the bowl as needed. Fold in the blueberries and cherries.Spread batter in the baking pan and sprinkle the topping evenly over the batter. Bake for 45 to 50 minutes, or until a toothpick poked in the middle comes out clean and the topping is crisp.

 

Step by step:


1. Make Topping:In a small bowl, combine butter, sugars, flour, cinnamon, and nutmeg. Blend with a fork or your fingers until the mixture looks like coarse meal. Cover and refrigerate until ready to use.Make Batter:Preheat oven to 350 degrees; place oven rack in middle. Butter a 9 x 9 inch baking pan or 2-quart baking dish and set aside.Using an electric mixer, or in the bowl of a stand mixer, using the paddle attachment, cream together the butter and sugar.

2. Add in the vanilla and beat until incorporated. In a small bowl, whisk together the flours, baking powder, cinnamon, and salt.

3. Add to the creamed butter and sugar, alternating with the eggs, and beat well after each addition. Scrape down the sides of the bowl as needed. Fold in the blueberries and cherries.

4. Spread batter in the baking pan and sprinkle the topping evenly over the batter.

5. Bake for 45 to 50 minutes, or until a toothpick poked in the middle comes out clean and the topping is crisp.


Nutrition Information:

Quickview
197k Calories
4g Protein
6g Total Fat
31g Carbs
2% Health Score
Limit These
Calories
197k
10%

Fat
6g
10%

  Saturated Fat
3g
22%

Carbohydrates
31g
11%

  Sugar
17g
19%

Cholesterol
68mg
23%

Sodium
140mg
6%

Get Enough Of These
Protein
4g
9%

Manganese
0.41mg
20%

Selenium
11µg
16%

Vitamin B1
0.14mg
10%

Vitamin B2
0.16mg
10%

Folate
34µg
9%

Fiber
2g
9%

Phosphorus
82mg
8%

Iron
1mg
7%

Vitamin K
6µg
7%

Vitamin C
4mg
6%

Vitamin B3
1mg
6%

Vitamin A
257IU
5%

Potassium
163mg
5%

Copper
0.08mg
4%

Vitamin B5
0.41mg
4%

Magnesium
15mg
4%

Vitamin B6
0.08mg
4%

Vitamin E
0.52mg
3%

Calcium
33mg
3%

Zinc
0.47mg
3%

Vitamin D
0.39µg
3%

Vitamin B12
0.14µg
2%

covered percent of daily need
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