What is a buckle? It's a cake with fruit (usually berries, and quite often blueberries) folded into the batter. The cake is covered with a topping similar to that found on a crisp, causing the batter to "buckle" as it bakes.

This blueberry buckle turns out a lot like a huge blueberry muffin. DELICIOUS!

Ingredients

Topping:

• 1/2 cup packed brown sugar
• 3/4 cup all-purpose flour
• 1/2 Tablespoon ground cinnamon
• 6 Tablespoons butter

Batter:

• 3 cups all-purpose flour
• 1 Tablespoon baking powder
• 3/4 tsp table salt
• 1 1/4 cups granulated sugar
• 6 Tablespoons butter
• 2 large eggs
• 1/2 Tablespoon vanilla extract
• 3/4 cup milk
• 3 cups frozen blueberries (do not thaw)

Preparation
For the topping, mix the sugar, flour, and cinnamon in a small bowl. Use a pastry cutter to cut in the butter until it reaches a crumbly state.

To make the batter, whisk together the flour, baking powder, and salt in a medium bowl. In a large bowl, cream together the sugar and butter. Add the eggs one at a time until well-blended. Stir in the vanilla.  Alternately add the milk and the flour mixture, ending with the flour. Stir only enough to blend. Fold in the blueberries.

Pour the batter into a lightly-oiled 12-inch dutch oven and spread evenly. Sprinkle the topping over the batter.

Bake with 10-12 briquettes bottom heat and 16-18 briquettes top heat for 30-35 minutes or until a cake tester or knife inserted near the center
comes out clean.

Serve warm with vanilla ice cream.

Wish I were in Virginia! I just found a recipe that would be PERFECT for the German theme, and this would be an excellent time to try it out.

This is a slight modification from an upside down cake. If you want to treat this as an upside down cake, you will probably want to use parchment paper in the bottom of the dutch oven.

This is another very simple recipe that results in a very tasty dessert.

Ingredients:

• 1 29-oz can sliced peaches, drained
• 1 3-oz package strawberry gelatin
• 1 3-oz package peach gelatin
• 1 tsp ground cinnamon
• 1 yellow cake mix

Preparation:
Arrange the peaches in a single layer in the bottom of a 12-inch dutch oven.  Combine the two boxes of gelatin with the ground cinnamon. Sprinkle 3/4 of the gelatin mixture evenly over the peaches.  Prepare the cake mix according to the package directions.  Pour 3/4 of the prepared cake mix over the peaches and gelatin. Mix the remaining gelatin mixture into the remaining cake mix. Pour into the dutch oven and use a spatula or knife to swirl into the yellow cake mix.

Bake with 10 briquettes bottom heat and 14 briquettes top heat for 35-50 minutes or until the cake is done.  Serve with a generous dollop of whipped cream or a scoop of vanilla ice cream.

I updated the recipe to one that I made for a team chili cook-off at work.  This one is moist and fantastic!

These are everything that a breakfast pastry SHOULD be!  They can also be made with blueberries, blackberries, or other small, quick-frozen fruit.  A triple-berry sweet roll would be delicious!  Keep the berries in the freezer until assembling the rolls and more of the flavor will end up in the sweet roll and less on the work surface.

Ingredients:

Dough

• 1 1/2 cups milk
• 1 cup granulated sugar
• 2 Tbsp active dry yeast
• 3/4 cup unsalted butter, softened
• 3 large eggs, brought to room temperature
• 1/2 Tbsp finely grated lemon zest
• 3/4 tsp salt
• 6-7 cups all-purpose flour

Filling:

• 16 ounce package IQF (Individually Quick Frozen) raspberries, NOT thawed
• 1/2 cup plus 1 tablespoon granulated sugar
• 1/2 Tbsp cornstarch

Glaze:

• 1 1/4 cups confectioners' sugar
• 3 Tbsp unsalted butter, melted
• 5 teaspoons heavy cream

Preparation:
In a small saucepan, warm the milk over moderately low heat until it's 105°-110°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and the yeast.  Let stand until the yeast is foamy, about 10 minutes.  Add the softened butter, eggs, grated lemon zest, and salt.  Add 5 cups of flour and beat at medium speed until incorporated.  Gradually add additional flour until the dough is soft and elastic and the dough clings to the dough hook and cleans the sides of the mixer bowl.  Form the dough into a ball, place in a greased bowl, cover, and let rise in a warm place until doubled in bulk, 1 to 2 hours.

Line the bottom of a 14-inch dutch oven with parchment paper. Butter the paper and the sides of the oven.  Turn the dough out onto a lightly floured work surface and divide in two.  Roll each half into a 10-by-18-inch rectangle.

In a medium bowl, toss the frozen raspberries with the sugar and cornstarch.  Spread half of the raspberry filling evenly over each dough rectangle.  Tightly roll up the dough to form an 18-inch-long log.  Working quickly, cut each log into quarters.  Cut each quarter into 3 slices.  This will yield 24 slices total (12 from each half).  Arrange the slices evenly in the dutch oven, cut sides up.  Scrape any berries and juice from the work surface into the dutch oven between the rolls.  Cover and let rise in a warm place until they are puffy and have filled the dutch oven, about 2 hours.

Bake with 12 briquettes bottom heat and 18-20 briquettes top heat for 25-30 minutes, until the rolls are golden and the berries are bubbling.  All bottom heat should be around the outside edge of the oven--no briquettes should be under the center area of the oven.  Rotate the oven and lid 90° in opposite directions every 5-10 minutes. Remove all heat and let cool for 30 minutes.

In a small bowl, whisk the confectioner's sugar with the butter and heavy cream until the glaze is thick and spreadable.  Get as much ash off of the dutch oven lid as possible, then invert the rolls onto the dutch oven lid and peel off the parchment paper.  Then invert the rolls onto a large serving platter.  Dollop glaze over each roll and spread with a spatula.  Serve warm or at room temperature.