Buckle Recipe Variety - What The F

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Buckle Recipe Variety

01/31/2019

I posted my Blueberry Buckle recipe on the blog about 3 months ago and everyone loves it so I decided to play with it a little bit. Since so many of my friends are sensitive or allergic to gluten, I decided to try out a gluten free version. My sister also doesn’t like blueberries so I made a plain cinnamon version as well. I also experimented with subbing buttermilk for whole milk and it turned out wonderful. The ratios are slightly different, so make sure to read carefully. Continue reading for my new buckle recipes!

Gluten Free Blueberry Buckle

Ingredients:

Batter-

1/2 cup butter, softened

1 cup sugar

1 egg

1 tsp vanilla

2 cups gluten free flour (I use Cup-4-Cup)

2 tsp baking powder

1 tsp salt

2 cups blueberries

1 cup buttermilk (or whole milk)

Crumb-

1/4 cup butter, softened

1/2 cup sugar

4 Tbsp gluten free flour

Instructions:

First preheat the oven to 350 degrees and grease a 13×9 dish.

Start by creaming 1/2 cup of softened butter and 1 cup sugar until light and fluffy in a stand mixer. Then add the egg and mix more.

In a separate bowl mix together flour, baking powder and salt. In another bowl mix together buttermilk and vanilla extract.

Next, alternate adding the dry ingredients and the wet ingredients into the butter-egg mixture. Start and end with the flour. The batter should be pretty thick.

In separate bowl add the remaining softened butter, 1/2 cup sugar and 4 Tbsp of flour. Mix with your hands to form a crumb.

Lastly, pour the batter into the prepared dish and cover with the crumb mixture. Bake for about 40 minutes (g-free takes a little longer). The top should be golden brown and the middle should be set.

Serve warm or at room temperature. Covered, it should last up to a week on the counter. I like to eat it warm with a little greek yogurt. Let me know how you like it. Enjoy!

Cinnamon Buckle

Ingredients:

Batter-

1/2 cup butter, softened

1 cup sugar

1 egg

1 tsp vanilla

2 cups all purpose flour (can be made with free flour but add an additional 1/4 cup buttermilk)

2 tsp baking powder

1 tsp salt

2 cups blueberries

1 cup buttermilk (or whole milk)

Filling-

1/2 cup brown sugar

1 Tbsp cinnamon

Crumb:

1/4 cup butter, softened

1/2 cup sugar

4 Tbsp flour

1 tsp cinnamon

Instructions:

First preheat the oven to 350 degrees and grease a 13×9 dish.

Start by creaming 1/2 cup of softened butter and 1 cup sugar until light and fluffy in a stand mixer. Then add the egg and mix more.

In a separate bowl mix together flour, baking powder and salt. In another bowl mix together buttermilk and vanilla extract.

Next, alternate adding the dry ingredients and the wet ingredients into the butter-egg mixture. Start and end with the flour. The batter should be pretty thick.

In separate bowl add the remaining softened butter, 1/2 cup sugar and 4 Tbsp of flour. Mix with your hands to form a crumb.

In another bowl combine 1/2 cup brown sugar and 1 Tbsp cinnamon.

Pour 1/2 the batter into the prepared dish , followed by the filling, the other 1/2 batter and top with the crumb. Bake for about 35 minutes. The top should be golden brown and the middle should be set.

Serve warm or at room temperature. Covered, it should last up to a week on the counter. Enjoy!