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Triple Blueberry Buckle

post #1 of 15
Thread Starter 

I eye balled my #14 Wagner and thought 4 batches would fit but decided to go with 3 batches and I was lucky because when it was cooking it was growing and just fit.

 

BLUEBERRY BUCKLE

2 1/2 c. blueberries
1/4 c. butter. softened
3/4 c. sugar
2 eggs
1 tsp. vanilla                                        
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. buttermilk

 

Streusel Topping:

1/4 C. white sugar
1/4 C. brown sugar
1/4 C. flour
1/4 C. butter

 

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. In a separate bowl, combine flour, baking powder, and salt. Add this to the creamed mixture alternating with milk. Fold in blueberries. (Make sure they are washed, then completely dried. You don't want any extra moisture in your batter.) Pour into greased #6 CI skillet or 9x9 baking dish. Combine sugars and flour for topping, then cut in butter until crumbly. Sprinkle over batter. Bake at 350 degrees in CI or 375 degrees around 25-35 minutes. or until toothpick comes out clean. Cool in pan on wire rack.

 

 

 

 

Next time I'll stick to a smaller pan and a single batch. It was too hard to get the middle baked properly. I ended up cutting some of the outside and left a square in the middle to finish cooking.

 

Thanks for looking!

post #2 of 15
Looks great!
post #3 of 15
Oh my. Great breakfast food.
post #4 of 15
Tasty looking cast iron treat!
post #5 of 15

Man that looks Tasty

 

Gary

post #6 of 15

You just showing off with that pretty skillet!!

 

LOL... don't ya love when your plan works, its growing and the anticipation is growing as to if it will grow over the pan. BUT IT DOESN'T!!  Its perfect!

 

Beautiful job Todd.

 

BTW copying the recipe to my book.

post #7 of 15
Thread Starter 

Thanks everyone. I forgot to add in the thread a tip the lady from the lady who gave me the recipe. I made a single batch of this with frozen blueberries and they bled so bad most of the batter was blue. Her advice was to rinse the berries in a strainer and roll them in powdered sugar or flour before adding to the batter. They are still frozen but they do not bleed. It is probably common knowledge for those who bake a lot but I would still be doing it wrong with out that little tidbit.

post #8 of 15

Todd. That looks GREAT!

Happy smoken.

David

post #9 of 15

Todd that looks great, if I do that I will need a bigger belt :biggrin:

post #10 of 15

Is just me or does that thing look better every time I look at this thread

 

Gary

post #11 of 15
That's looks incredible. I have only had a buckle from one place, a small farm on the north fork of Long Island. Before I had it there I had never even heard of it. It was great for breakfast, dessert or a snack. We went back a few times to buy it haha. Thanks so much for this recipe! Now I can get it without he 2 hour drive!!'
post #12 of 15
Quote:
Originally Posted by gary s View Post
 

Is just me or does that thing look better every time I look at this thread

 

Gary

 

I never had a 'Buckle', but..... I agree, I think its because it seems everytime I am drawn here I have just made a fresh pot of coffee.

 

Sure looks good!

post #13 of 15
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Todd that looks great, if I do that I will need a bigger belt :biggrin:


Thanks! Last summer I was loosing weight and adding holes to my belt. I was smart enough to keep those old holes around so now I'm re-purposing them.

post #14 of 15

Thanks for a good looking recipe, Todd.

 

points1.png

 

Disco

post #15 of 15
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Thanks for a good looking recipe, Todd.

 

points1.png

 

Disco


Thank you Disco!

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