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:
covered percent of daily need
