Alton Brown Makes Blueberry Buckle | Good Eats | Food Network
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Blueberry Buckle
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 1 hr 10 min
Prep: 25 min
Inactive: 10 min
Cook: 35 min
Yield: 1 (9-inch) cake
Ingredients
For the cake:
Nonstick cooking spray
9 ounces cake flour, approximately 2 cups
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
2 ounces unsalted butter, room temperature
5 1/4 ounces sugar, approximately 3/4 cup
1 large egg
1/2 cup whole milk
15 ounces fresh whole blueberries, approximately 3 cups
For the topping:
3 1/2 ounces sugar, approximately 1/2 cup
1 1/2 ounces cake flour, approximately 1/3 cup
1/2 teaspoon freshly ground nutmeg
2 ounces unsalted butter, chilled and cubed
Directions
For the cake: Preheat the oven to 375 degrees F.
Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
For the topping: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
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Alton Brown Makes Blueberry Buckle | Good Eats | Food Network
Jimmy Nguyen Making Blueberry Muffins
For Spanish project
Muffins, Muffins ,Muffins !!!
three types of muffins for you to try and enjoy.
bacon muffins:4 slices bacon, 2 cups flour, 1 tablespoon sugar, 1 tablespoon baking powder, 1 teaspoon salt,1/8 teaspoon pepper, 1 egg, 1 cup milk.
fry bacon and drain, into a measuring cup adding oil if necessary to equal 1/4 cup. preheat oven to 350, line 12 muffin cups or grease ten. mix all dry ingredients together. in a small bowl whisk the egg milk and bacon fat, add bacon pieces, and pour over dry Ingredients, mix only till dry ingredients are moistened. scoop into muffin ups and bake for 15-20 minutes or until spring back when touched.
for the raisin bran : 1/2 cup butter, 1 cup sugar, 2 eggs, 1 teaspoon vanilla, 2 teaspoons baking powder, 1/4 teaspoon salt, 11/3 cup flour, 1 1/3 cups raisin bran cereal, 1/2 cup milk.
cream together butter and sugar add eggs one at a time, add the vanilla, baking powder and salt mix gently. add the flour, cereal alternately with milk folding after each addition. scoop into muffin fine either lined or greased and bake at 350 for 25 minutes.
for the blueberry, follow above recipe except add 2 1/2 cups fresh or frozen blueberries before the flour and milk. add 2 cups flour alternately with 1/2 cup milk. bake the same time as raisin muffins. enjoy!
leave a comment on these and what you would like me to make. click the like button, subscribe and ring the bell so you know when I am in my kitchen again.
stay safe, stay home and bake!!????
Blueberry Muffins
Recently I went blueberry picking at a local Massachusetts farm (Cider Hill Farm) and picked a whole bunch of blueberries (as well as peaches, which you will see in a later video...so make sure you subscribe!) With all my blueberries I thought I would teach you how to make blueberry muffins! These muffins are a different recipe as they incorporate some cinnamon directly in the muffin batter which really adds some extra flavor to the muffins! I hope you enjoy learning how to make delicious, homemade blueberry muffins!
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About Lia Noelle
Hello! My name is Lia and I love all things food! Join me in the kitchen as I make some delicious recipes and try different foods.
Blueberry Muffins
Lia Noelle
Keywords and Tags:
Lia Noelle, Food, Cooking, Baking, Jon Lawson, Jon Lawson Sax, DIY, Recipe, Kitchen, In the Kitchen, Homemade, How To, Tasty, Delicious, Muffin, Muffins, Blueberry, Blueberry Muffins, Sweet, Cinnamon, Breakfast, Dessert, New Music, Music
Margaret's Blueberry Muffins
Recipe below!
The original episode post is here:
These muffins make use of the best of August bounty in Nova Scotia - blueberries! This is a simple and delicious recipe that can successfully be altered to suit preferences; alternate berries, oils, and flours can be used (see below). The original recipe is from a book called Happiness is a Kitchen in Maine by Paula B. Roughy.
Margaret's Blueberry Muffins
2 cups spelt flour (or white flour)
2 teaspoons baking powder
1/2 cup sugar
2 eggs, beaten
1/2 cup goat's milk (or cow's milk)
1/2 cup butter, melted
3 cups wild blueberries (Margaret used a mix of blueberries and raspberries)
Recipe Steps
Preheat oven to 425. Grease a 12 cup muffin tin.
In a medium bowl, combine dry ingredients. Stir in the eggs, milk, and butter, slightly cooled. Gently fold in berries. Scoop batter into muffin tins, filling 3/4 full. Bake for 20-25 minutes or until a toothpick inserted into the centre of a couple muffins comes out clean.
Additional Notes
Variations: white flour, gluten-free flour blends, or other substitutes can be used successfully. Any combination of berries, fresh or frozen, will work in this recipe. Coconut oil can be used in place of butter, and goat's milk or other milk substitutes can be used. 3 cups of berries sounds like too much, but it's not!
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