What is a buckle (thing to eat)?

Explain, please.

What is a buckle (thing to eat)?
Buckle





A sweet dessert that is made from a cake batter which rises up as it bakes, forming a browned crust that is then traditionally topped with berries. Originally, buckle was made as a single layer cake topped with blueberries. However, over the years a variety of berries, fruits and toppings have been added to make different versions of this cake dessert. It is often made with blueberries and another fruit combined into the cake topped with a crusty sugar coating.
Reply:u mean buick .. and it,s something to drive
Reply:Have you ever had a blueberry buckle cause that is like a a pie but is shaped differently but on the top it has crumble up sweet bread crumbs!
Reply:a buckle is a thing that holds your belt together or watch strap together.. If you seen in a recipe telling you to buckle up the dough that just means to fold the dough the way you'd do up a belt.. Understand?


I guess you're not english to not know what a buckle means!





Buckles are on straps, belts. And there's even t-shirt buckles


Want a buckle you can get a small one for $0.05 cent and a big


round t-shirt buckle for $0.75 thru www.dollardaysplus.biz
Reply:buckle





Culinarily, buckle is an old American term for a simple, single-layer cake made with blueberries (blueberry buckle) or other berries.
Reply:Blueberry Buckle Recipe





Hanging out with my dad is like living in a test kitchen. Dad's baking experiments are the bane of anyone's low carb diet. One must have formidable willpower to resist his creations, and fortunately for my taste buds, I don't. This morning we baked a blueberry buckle, the recipe of which was retrieved from an aging newspaper clipping, cut years ago. (When I say "we", my participation included observing the ingredients the night before, sleeping in this morning, and photographing and documenting the results.) What is a buckle you might ask? According to the recipe, a buckle is an old-fashioned, single-layer cake with a streusel-type topping. The batter is quite dense. As the cake bakes, the batter sinks to the bottom of the pan, which makes the streusel buckle on top. In other words, a coffee cake. It in fact tastes much like our family favorite apple coffee cake, but with blueberries instead, like one giant blueberry muffin. Delicious. According to the clipping the recipe is originally from Lee Bailey's Country Desserts.





Cake ingredients:


2 cups and 1-2 Tbsp of sifted, all purpose flour separated


2 teaspoons baking powder


1/2 teaspoon salt


1/4 cup (1/2 stick) unsalted butter, softened


3/4 cup sugar


1 large egg


1/2 cup milk


1 pint blueberries





Topping ingredients:


1/4 cup unsalted butter, softened


1/2 cup sugar


1/3 cup sifted all purpose flour


1/2 teaspoon cinnamon





1 Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside.





2 Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixtrue in 3 parts, alternating with the milk. Toss the beries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.





3 Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.





4 Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.





5 When the cake has cooled, run a knife around the edges and lift the cake out o the pan. Serve with whipped cream.














Most Americans are familiar with cobbler or crisp, which come from a lexicon of classic American desserts featuring baked fruit. The difference between the two is all in the topping - crisp is 'crispier' with butter, brown sugar and sometimes rolled oats; cobbler is often crowned with biscuits.





But a buckle -- what the heck is that? I like to think of it as a trifecta - part fruit, part topping, with an extra bonus component of cake. I am beginning to think that the buckle is far superior to the cobbler, although my opinion may sway, depending on the fruit being used. As many of you know, there's nothing quite like a peach cobbler, but I'm thinking that berries are best in a buckle.








In the recipe below, blueberries are the star, but raspberries, blackberries and strawberries would also work beautifully. Here's the lowdown: A greased baking dish gets lined with a simple vanilla-y batter (sugar, butter, egg, vanilla, milk, flour). Fruit goes on top, then gets the final touch of a sugary 'crumb topping.'





What happens is that as batter rises, the sandwiched fruit does too, and kind of 'buckles' in the process, giving it a dimply appearance. Cut into squares and serve with a smidge of vanilla ice cream or whipped cream.





Don't expect leftovers - this one's sublime.





"Mama's Blueberry Buckle"


Adapted from "Recipes From a Very Small Island" by Linda Greenlaw and Martha Greenlaw





Ingredients


Batter


¼ cup (1/2 stick) unsalted butter


½ cup sugar


1 large egg


¾ cup all-purpose flour


1 ½ teaspoons baking powder


½ teaspoon salt


1/3 cup milk


1 teaspoon vanilla (Not in original recipe, but spritzes up flavor of batter)


2 cups blueberries (1 pint)





Topping


½ cup sugar


1/3 cup all-purpose flour


1 teaspoon cinnamon


6 tablespoons (3/4 stick) unsalted butter, cold, cut into dice





Method:





Preheat oven to 350. Butter an 8-inch square baking dish.





In the bowl of a electric mixer, cream butter and sugar until light and fluffy. Add egg and mix until combined.





In a small bowl, sift or whisk together flour, baking powder and salt. Add dry ingredients to the batter, alternating with the milk, mixing until smooth and blended.





Scrape batter into prepared pan and spread with a rubber spatula so that it evenly covers the pan. Sprinkle berries over batter.





To make topping, whisk together sugar, flour and cinnamon in a small bowl. Add butter and work with a fork or your fingers until mixture is crumbly. Sprinkle topping over blueberries. Bake for about 40 minutes, or until berries are bubbling and topping is golden brown.





Let cool slightly and serve warm or at room temperature.





Serves about 6 buckle fiends.



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